Dinner Omelet

Written by
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Linda Larsen
Updated 02/25/21
Dinner Omelet

The Spruce / Julia Estrada
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 servings
Yield: 1 large omelet
Nutritional Guidelines (per serving)
348 Calories
25g Fat
8g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2
Amount per serving
Calories 348
% Daily Value*
Total Fat 25g 32%
Saturated Fat 13g 65%
Cholesterol 418mg 139%
Sodium 506mg 22%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 22g
Vitamin C 9mg 46%
Calcium 322mg 25%
Iron 3mg 16%
Potassium 509mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You may think of an omelet as breakfast and brunch fare, but take a cue from the French and trying serving eggs for dinner. Use whatever vegetables or cheese you have on hand in for this easy main dish recipe that serves two. An omelet is a great 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, easy, and inexpensive.

You can add whatever ingredients you'd like to this dinner omelet. Raw or cooked mushrooms work well and pair nicely with the eggs and cheese. Try using sautƩed artichoke hearts in place of the mushrooms, use steamed green beans, or add leftover cooked vegetables from another meal. Try a different kind of cheese or add a bit of meat.

Serve this easy omelet with a glass of white wine and some crisp bacon or tender and smoky sausages and a crisp green salad. A fruit salad would be a nice addition too.

Ingredients

  • 4 large eggs

  • 1/4 cup milk

  • 1/8 teaspoon salt

  • Freshly ground black pepper, to taste

  • 1 tablespoon butter

  • 1/2 cup mushrooms, coarsely chopped

  • 1/2 cup chopped tomato

  • 3 tablespoons minced green onion

  • 1/2 cup shredded Havarti cheese

Steps to Make It

  1. Gather the ingredients.

    Dinner Omelet ingredients

    The Spruce / Julia Estrada

  2. Combine the eggs, milk, salt, and pepper in a medium bowl and beat well to mix.

    eggs, milk, salt, and pepper in a medium bowl

    The Spruce / Julia Estrada

  3. Place a medium nonstick skillet over medium-high heat and melt the butter. Pour the egg mixture into the skillet.

    egg mixture in a pan

    The Spruce / Julia Estrada

  4. Reduce the heat to low and the cook eggs, pulling the mixture to the center of the pan as they cook with a rubber spatula and gently lifting cooked portions to let the uncooked egg mixture flow underneathā€‹ā€‹ without breaking up the omelet.

    eggs cooking in a pan

    The Spruce / Julia Estrada

  5. Cook until the eggs are just set and the bottom is light golden brown but the top is still shiny.

    eggs cooking in a pan

    ļ»æThe Spruce / Julia Estrada

  6. Sprinkle the mushrooms, tomatoes, green onions, and cheese evenly over the eggs.

    eggs with vegetables and cheese in a pan

    The Spruce / Julia Estrada

  7. Fold the omelet in half using the rubber spatula, cover, and let cook 1 minute longer to melt the cheese.

    fold the omelet over the vegetables and cheese filing in the pan

    The Spruce / Julia Estrada

  8. Cut in half and serve immediately.

    Dinner Omelet on a plate

    The Spruce / Julia Estrada

Tip

  • Starting in a hot pan helps the omelet form a golden-brown crust. Be sure to lower the heat so that the eggs don't overcook and become rubbery.

Recipe Variations

The sky is the limit for omelet fillings. It's a great way to use up leftover cooked veggies or bits and pieces of raw veggies. A range of meat and cheese pair well with eggs as well. Here are some ideas to get you started:

  • Vegetables: green beans, asparagus, artichoke hearts, onions, peppers, broccoli, cauliflower, zucchini, spinach, kale, olives, parsley, basil, chives
  • Meat: cooked sausage, bacon, chicken, ham
  • Cheese: cheddar, Monterey Jack, pepper jack, Gruyere, Swiss, Colby, goat, feta

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