|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 9mg||45%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Omelets are an easy and nutritious choice for a quick meal, especially on a weeknight. Many people don't think of serving breakfast for dinner, but dishes like omelets are healthy, budget-friendly, and are easily adaptable to what you have at hand. Ham, cheese, veggies, or grains—anything and everything is fair game in the omelet-building business. You simply need to choose a flavor profile, like earthy mushrooms, vibrant crunchy vegetables, or creamy and tangy cheese. Then beat your eggs and eat dinner in 20 minutes or less.
They're beautiful as breakfast or brunch fare, but we should heed the French tradition and use more eggs for dinner. They're filling and quick to make. Serve with a fresh salad, bacon, cooked vegetables, a small bowl of soup, bread, biscuits, tortilla chips, smoky sausages, naan, or anything that suits your appetite. Omelets are a fantastic choice that's also kid-friendly.
4 large eggs
1/4 cup milk
1/8 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon butter
1/2 cup coarsely chopped mushrooms
1/2 cup chopped tomato
3 tablespoons minced green onion
1/2 cup shredded havarti cheese
Steps to Make It
Gather the ingredients.
Combine the eggs, milk, salt, and pepper in a medium bowl and beat well to mix.
Place a medium nonstick skillet over medium-high heat and melt the butter. Pour the egg mixture into the skillet. Starting the omelet with a hot pan helps the omelet form a golden-brown crust.
Reduce the heat to low. As the eggs cook, pull the mixture to the center of the pan with a rubber spatula and gently lift the cooked portions to allow the uncooked egg mixture to flow underneath. Be careful not to break up the omelet shape.
Cook until the eggs are just set and the bottom is barely lightly golden but the top is still shiny and moist.
Sprinkle the mushrooms, tomatoes, green onions, and cheese evenly over the eggs.
Fold the omelet in half using a rubber spatula. Cover, and cook for one minute longer to allow the cheese to melt.
Cut in half, plate, and eat immediately.
There are no rules for omelet fillings! Making one can be a great way to use up leftover cooked veggies, bits and pieces of raw veggies, small chunks of cheese, the last slices of ham, and even cooked grains like quinoa or barley. Use our egg base and choose from these tasty ideas:
- Green omelet: Use a mixture of zucchinis, green peppers, spinach, white onions, and kale as your vegetable base and top with a generous amount of grated Parmesan or Pecorino Romano.
- Red omelet: Use a mixture of halved cherry tomatoes, red peppers, chili flakes, chopped radicchio, and red onions as your vegetable base and top with a couple of slices of fresh mozzarella.
- Meaty omelet: Use a mixture of sweet onions and red and green peppers as your vegetable base and add cooked sausage, bacon, or cubed ham. Top with shredded cheddar.
- Cheesy Omelet: Use a simple mixture of onions and peppers as your vegetable base and add generous amounts—1/2 to 3/4 cup—of the cheese of your choice. Cheddar, Monterey Jack, pepper jack, Gruyere, Swiss, Colby, or even goat's cheese goes great with eggs. Serve with a fresh green salad.
- Grain Omelet: Use a mixture of onions, zucchini, kale, and chili flakes as your vegetable base. Stuff the omelet with cooked and seasoned quinoa, farro, or barley. Fold and serve with a side of ricotta.
- Faux Spanish tortilla omelet: Use 1/2 cup of cooked potatoes and onions as your vegetable base. Add the eggs and let the omelet set a little further than usual so it browns on the bottom. Flip and let cook for 1 minute. Fold and serve with a mini charcuterie display of ham, olives, and cubed Manchego cheese.