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If ever there was an ideal low carb breakfast, the perfect veggie omelette would be it! Not only is this keto omelette incredibly healthy (hello veggies, healthy fats, and protein!) but it’s endlessly customizable depending on what veggies are in season, what you like, or what’s in your fridge!
I’ll show you how to make an omelette, complete with tips and tricks fort he best result every time. It’s the guide for the perfect omelette recipe! Enjoy it with a steaming cup of your favorite coffee, and maybe some bacon.
What Is An Omelette?
An omelette is a dish made of beaten eggs that are fried in oil and contain a filling. Omelette recipes consist of the beaten eggs folded around fillings like veggies, cheese, and meats. There are many different kinds of omelettes; French, Spanish, and American are the most well-known and popular.
This easy veggie omelette recipe is an American style omelette. It uses similar ingredients to a vegetable frittata, but is even faster to make.
What is the difference between an omelet and an omelette?
Omelettes and omelets are the same thing, just spelled differently! Even though technically omelet is the standard American English spelling, omelette is used more often and is also both the British and French spelling.
How To Make The Perfect Omelette
Let me show you exactly how to make a perfect omelette – it’s easy, but does involve a special technique:
- Whisk eggs. In a medium bowl, whisk together eggs, cream, salt, and pepper. Set aside to rest. (See why salting and resting is important under the section titled “4. Always salt and rest your eggs” below!)
- Dice veggies. It’s up to you what size you want them, but I like to keep them small so that the filling cooks quickly. I used tomatoes, bell peppers, mushrooms, and onions. (See more ideas for omelette fillings below!)
- Cook filling. Heat the avocado oil in a skillet and add vegetables. Saute until they are soft and lightly brown, and any moisture has evaporated. Transfer the veggies to a plate and cover to keep warm.
- Cook eggs. Add another 1/2 tablespoon of oil to the skillet and tilt to coat. Increase heat to medium-high. Whisk the eggs to make them foamy, then pour half of the mixture into the skillet. As the edges of the egg start to set, use a spatula to gently push them towards the center of the pan so the uncooked egg can hit the surface of the pan. Repeat this process until omelette is barely set.
- Add fillings. Turn off the heat and place the cooked vegetables over half of the omelette and sprinkle shredded cheeses over them.
- Fold. Immediately fold the omelette over the filling and cover with a lid. Let it sit for a minute, or until omelette is cooked through and cheese is melty.
- Slice avocado. To create an avocado fan for topping your omelette, slice the avocado in half, then use a knife to make thin slices right inside the shell. Then, slide a spoon underneath to release the slices before fanning them out.
- Plate. Slide a spatula underneath omelette to release if necessary and gently slide onto a plate. Fan 1/4 avocado over the top. I like to add some basil leaves and fresh tomatoes, too.
Tips For The Best Veggie Omelette
Making the perfect omelette isn’t complicated, but it helps to keep these tips in mind so that your keto omelette recipes turn out perfectly each and every time:
1. Use the right pan.
For the perfect omelette, use a skillet that:
- Is 8 or 10 inches in diameter – To ensure that it’s not too thick or too thin
- Has angled sides – To help the omelette slide right out onto a plate after it’s done
- Conducts heat well – Choose one that’s nonstick but has a decent weight to it, such as hard-anodized aluminum
This is the skillet set I recommend – it fits all of the perfect omelette criteria!
2. Choose the right amount of filling.
For a 2-egg omelette, a good starting point is 1/3 cup to 1/2 cup filling, including veggies and cheese.
This easy veggie omelette recipe makes about 1/2 cup filling per omelette, not including avocado on top. We start with 3/4 cup raw veggies, but they shrink a lot when cooked and then we add cheese later.
This amount makes an omelette with filling in every bite, but is not overflowing with filling. However, you can double the amount of filling if you like a more overflowing effect.
3. Cook filling ahead of time.
The omelette itself cooks very quickly, so there is not enough time for any fillings to cook through once they are inside. Saute the vegetables first, then cook the omelette afterward.
4. Always salt and rest your eggs.
You always want to add salt to your eggs no matter how you make them, but I was particularly fascinated by Serious Eats’ explanation for how salting and resting affects the end result.
Basically, salt has a huge impact on the texture of your omelette. Adding salt to your eggs prevents the yolk proteins from bonding too tightly, making for a more tender, fluffy omelette.
For this effect to work well, the eggs need to rest with salt for about 15 minutes before cooking. Fortunately, this doesn’t actually add any extra time to a veggie omelette recipe, because you need time to cook the veggie fillings anyway. Simply salt your eggs before cooking the fillings, and the eggs will be ready to cook by the time your fillings are done.
I used 1/8 tsp salt per serving of 2 eggs, which is generally the minimum. Use 1/4 tsp if you like a saltier omelette, meaning 1/2 tsp total if you are making this omelette recipe for 2 people.
5. Cook over medium-high heat.
Do you cook omelettes on high or low heat? Unlike most other egg recipes, the best temperature is medium-high.
For the fluffiest, most perfect omelette, we want to cook the eggs very quickly but gently. We accomplish this by using medium-high heat and pushing the edges toward the center quickly, letting uncooked egg get underneath, so that your omelette cooks fast and still doesn’t brown too much.
6. Don’t overcook.
Add your veggie omelette fillings when the eggs are just barely – but not quite – set. Then, immediately fold it over, turn off the heat, and cover. The omelette will continue to cook from the residual heat.
Why do my omelettes break?
If you use a pan that is too big for your keto breakfast omelette, the egg will be too thin to hold up to the toppings. It’s important to use an 8-inch pan for a two or three egg omelette.
How do you not overcook an omelette?
When cooking a perfect omelette, temperature and timing are key:
- Cook the omelette over medium-high heat to ensure that you’re omelette cooks quickly, so that it doesn’t get rubbery.
- Turn off heat when the omelette is almost set. Don’t wait for it to set fully, as the residual heat will cook it a bit more after you fold it over.
Why is my omelette sticking?
There are three factors that will prevent your egg omelette recipes from sticking:
- Pan. Using a nonstick pan is important to prevent sticking. But, check the section above titled “1. Use the right pan.” for other factors to look for in a pan. This set is perfect.
- Fat. It’s a misconception that using a nonstick pan means you don’t need to add fat. Be sure to use enough oil to ensure your omelette doesn’t stick.
- Heat. A pan that is too hot will cause your omelette to stick, so make sure it isn’t on high heat. You want medium-high.
Keto Omelette FAQs
What veggies can I put in an omelette?
There are so many options for your veggie omelettes! Just make sure you cook the vegetables before you add them to your keto omelette, so they don’t make the omelette watery.
Whether you are keto or not, many vegetables that go well in an omelette are naturally low carb:
- Artichoke hearts
- Bell peppers
TIP: If you have leftover roasted vegetables, you can throw them into a veggie omelette without having to cook them again.
If you’re keto, get the full keto vegetables list here for more keto omelette filling ideas – it includes serving sizes and carb counts as well.
Can you put avocado inside an avocado omelette?
Yes, you can. Just place the fanned (or diced) avocado inside along with the other fillings, before folding.
I just prefer it on top, so that the avocado doesn’t get as warm. If you do like warm avocado, try my baked avocado egg recipe, too.
Do you add milk to an omelette?
This depends on the type of omelette!
In this egg avocado omelette, we’re adding heavy cream – it keeps carbs low but also makes the omelette fluffy and rich, even if you don’t care about the carbs.
In traditional French omelettes, no milk or liquid is used.
Do you flip omelettes?
No, you don’t need to flip your perfect egg omelette.
Once the eggs are mostly cooked through, add your fillings on half of the omelette, then gently fold the side over the fillings and slide onto a plate.
How many eggs should be in an omelette?
Most omelettes are made with 2-3 eggs for one serving. This veggie omelette recipe serves two, so we’re using 4 eggs to ensure that it’s filling enough. Any more than 4 gets hard to handle without breaking or cracking.
Can you double the veggie omelette recipe (or more)?
Yes! Feel free to scale this recipe to any number of servings you need. Here is how:
- For the fillings: You can cook the veggie omelette fillings all at once.
- For the eggs: You can whisk multiple servings together, but cook them separately. Just use 1/2 cup egg mixture per omelette and cook them one serving at a time.
Avocado Omelette Nutrition Info
Are omelettes good for you?
Yes, an omelette with veggies is a nutrition-packed meal any time of the day. They are popular at breakfast, but make a filling and healthy breakfast for dinner, too!
Is a veggie omelette keto friendly?
Yes, this egg and avocado omelette recipe is the perfect keto meal! Eggs and vegetables are the perfect combo for a low carb lifestyle.
How many carbs in an omelette?
This avocado mushroom omelette has just 5.5 grams net carbs. Most of the carbs come from the vegetables (where you want your carbs to come from!), so if you switch up the fillings, the amount of carbs will vary.
Can I make it dairy-free?
Yes, you can make this avocado and egg omelette dairy-free. Use coconut milk instead of the heavy cream, and omit the cheese inside. You’ll want to double or even triple the amount of veggies to compensate.
Omelette Storage Instructions
Can you make an avocado omelette ahead?
The best omelette would be served fresh, but you can definitely cook your fillings ahead of time so that part of the process is already done.
How to store omelette leftovers
Store any leftover keto veggie omelette in the refrigerator for 2-3 days. Reheat gently in the microwave or in a hot skillet. Remove any avocado before refrigerating, or it will turn brown!
Can you freeze omelettes?
Yes, you can freeze an omelette with veggies for 2-3 months. Thaw them overnight and bake in a 400 degree F oven until hot.
However, I find that the texture of cooked eggs does deteriorate in the freezer, and they tend to weep when reheating, so I really recommend just making it fresh. It only takes 15 minutes, anyway!
More Ways To Cook Eggs
If you like this healthy omelette recipe, you must love eggs! Try some of these other keto egg recipes:
- Easy Vegetable Frittata – The easy form of a veggie omelette!
- Instant Pot Egg Bites – Just like the ones from the coffee shop, but with endless flavor combinations and a lot less money.
- Baked Avocado Egg – If you love avocado in omelette, you’re sure to like this fun twist. Eggs are baked IN an avocado. So healthy!
- Perfect Hard Boiled Eggs – This no-fail method will ensure your eggs turn out just how you want them – AND easy to peel.
- Baked Hard Boiled Eggs – You can also make eggs in the oven! My guide will show you the exact time and temperature to use for baked hard boiled eggs.
The Perfect Omelette Recipe:
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Perfect Omelette Recipe With Avocado & Veggies
Learn how to make the perfect omelette recipe, step by step with tips and tricks! This healthy avocado veggie omelette is fluffy and flavorful. It also happens to be a keto omelette, but you don't need to be low carb to enjoy it.
Recipe VideoTap on the image below to watch the video.
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Cooking & assembly:
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a medium bowl, whisk together the eggs, cream, salt and pepper. Set aside to rest while you cook the fillings (see notes above on why letting the mixture sit for 15 minutes improves the result!).
Heat avocado oil in an 8-inch or 10-inch skillet over medium heat. Add the vegetables. Saute for 5-7 minutes (time may vary depending on the size of your chopped veggies), until they are soft and lightly browned, and any moisture has evaporated. Transfer the veggies to a plate and cover to keep warm. Wipe any veggie remnants from the pan.
Add another 1/2 tablespoon (7.4 ml) of oil to the skillet, tilting to coat. Increase heat to medium-high. Whisk the eggs again to make them foamy, then pour half of the egg mixture (about 1/2 cup) into the skillet.
As the edges start to set, use a spatula to gently push them toward the center of the pan, so that the uncooked egg can hit the surface of the pan. Repeat this process of pushing the cooked edges in, tilting the skillet as necessary to spread the uncooked eggs underneath, until the omelette is just barely set, about 45-60 seconds.
Turn off the heat. Place the cooked veggies over half of the omelette and sprinkle shredded cheese over them. Fold the other half on top and press gently. Cover with a lid, with heat off, for about a minute, until omelette is completely cooked through and cheese is melty.
Slide a turner or spatula underneath the omelette to release, if necessary. Tilt the pan to side the omelette onto a plate. Fan 1/4 avocado over the top.
Repeat with the remaining oil, eggs, veggies, cheese and avocado, for the 2nd omelette.
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Serving size: 1 omelette
Video Showing How To Make Avocado Omelette:
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