Veggie Omelettes

5 from 11 votes

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A delicious and healthy Veggie Omelette recipe with tips on how to make the PERFECT Omelette. Use your favorite vegetables to create your own perfect omelet.

Veggie Omelet or Perfect Omelettes

Veggie Omelettes

This recipe is for a basic 2-egg omelet. If you want a 3-egg omelet, be sure to use a 10 inch pan rather than the 8 inch an specified in the recipe. If you have a non-stick pan, use it. It is the best thing to make omelets in. I have one non-stick pan and I only use it for omelets. If you don’t have a non-stick pan, that’s ok, just make sure you take the oiling-the-pan step VERY seriously. Another great tool to have is a heat-resistant rubber spatula. It will help you flip like a pro!

Secrets to Success

The trick to these omelettes is to cook it over medium-low heat. You don’t want to overcook the eggs at all. You want to make a nice, fluffy, yellow egg-pancake and then fill it and fold it. I swear it’s as easy as it sounds! Just follow my simple instructions and you’ll be on your way to a great breakfast.

Omelettes in a pan really aren’t that scary! You can do it! However, if you want an alternative to making your omelet in a pan, try our Omelette in a Bag recipe! I love both of these recipes equally and use them interchangeably. Both turn out great. It really just depends on how you feel like preparing them. Make this your own, personal “perfect omelette” by adding your favorite veggies to the filling. I also love putting pepper jack cheese on my omelets but you can use your own favorite.

Veggies to Add to Your Omelette

This is a terrific breakfast, brunch or snack to make when you need to clean out the fridge. Basically if it’s a veggie, it can be added to this dish. Some of my favorite vegetable ingredients are spinach, mushrooms, onions, tomatoes and peppers. But you can add squash, green beans, avocado, artichokes, brussels sprouts, asparagus, turnips, carrots or broccoli. This recipe is a terrific way to use up any leftover vegetables before they get too ripe. Dice up a ton of veggies and toss them in! I love serving these omelettes to my kids too. They get a giant serving of vegetables without even knowing it!

What to Serve with Veggie Omelettes

This satisfying dish can be served all on its own, or add a side of toast and fruit for a complete meal. These are really fun to make and serve friends and family for brunch, where you can set up an omelette station and have guests add their own favorite ingredients.

Bring on the Breakfast Ideas

You can have an amazing start to your day every day with these delicious breakfast ideas. Serve these alongside our veggie omelettes or on their own. You’ll never want to skip breakfast again with these simple, scrumptious and totally satisfying recipes.

Veggie Omelet on a plate with sliced oranges

Veggie Omelettes (with tips on how to make the perfect omelet)

5 from 11 votes
A delicious and healthy Veggie Omelet recipe with tips on how to make the PERFECT Omelet. Use your favorite vegetables to create your own perfect omelet.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine French
Servings 1


For the filling:

For the omelets:

Additional filling ideas/toppings:


  • First, we want to get your filling ready. Heat butter in a small frying pan over medium heat. Add onions and mushrooms and saute until onions become clear. Add spinach and tomatoes. When spinach has wilted, remove from heat and cover with lid or foil to keep warm.
  • Crack the eggs into a mixing bowl and whisk until eggs become light yellow in color. Set aside. Pour oil into In an 8″ pan (you don’t want to do a smaller pan or the eggs won’t cook as well) and swirl around until pan in evenly coated with oil. Put pan on the stove over medium-low heat.
  • While oil is heating quickly add water, salt, and pepper to the eggs and beat vigorously until the eggs become light and airy. When the oil becomes wavy and hot, slowly pour the eggs into the pan. Once the eggs are in the pan, do not stir! Let them just sit and start to bubble up a little bit.
  • When the bottom of the eggs begin to set a little bit, use heat-resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
  • Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
  • Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. DO NOT OVERCOOK!
  • Stir cheese and toppings together and spoon down center of the omelet in a line (adding more cheese to the top if you like it extra cheesy). Quickly fold one side of the omelet over the toppings and then do the same with the other side (as if you were folding a piece of paper into thirds).. you may also just fold the omelet straight over (as if folding a piece of paper in half). You may keep the omelet in the pan until the cheese is melted (flipping over if necessary).. just be sure you don’t overcook the eggs– you don’t want them to be crispy and brown!
  • Top with additional toppings, hollandaise sauce (click here), salsa, sour cream.. etc…


Nutrition Information

Calories: 495kcalCarbohydrates: 12gProtein: 17gFat: 45gSaturated Fat: 31gCholesterol: 343mgSodium: 282mgPotassium: 1124mgFiber: 4gSugar: 5gVitamin A: 12002IUVitamin C: 48mgCalcium: 166mgIron: 5mg

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Recipe adapted from Culinary Arts

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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How many stars would you give this recipe?


  1. 5 stars
    It works, and answers questions about how long to sauté vegetables and then cook them with the eggs. This recipe will become a staple in my breakfast regimen— thanks!

  2. 5 stars
    I’ve been on the hunt for 5 star recipes that are healthy and scored big time with this one! My husband and I both thought, “WOW! Super yummy!” Gotta work on the flip a little bit though… 🙂

  3. 5 stars
    FINALLY I was able to make the perfect omelet with no browned portions, perfectly yellow, light, and fluffy! I’m so thankful I found this. Your instructions were great. The omelet was a hit!An

  4. 5 stars
    This looks like a perfect breakfast option with loaded veggies. Those tips to make perfect omelette is very useful.

  5. 5 stars
    I like to loaded up my omelet with veggies, my combo of veggies are slightly different from yours. I am going to give this one a try as it is filling.

  6. 5 stars
    Loved all these tips and tricks, I usually end up with a bit of a crispy bottom on my omelet, but didn’t using this method!

  7. canola is gmo’d and bad. an industrial oil.from the rapeseed in canada.
    grapeseed has no taste, and of course coconut oil, then olive oil.
    cheap junk oils are not always best. sad they use canola on food network.
    people have enough health issues in this country, wonder why???

    1. Then don’t use it. I used butter instead and they turned out great!! Never had my omelets turn out so good!! I slid the omelet onto a salad plate to then flip it back over in the pan. Couldn’t get it to flip with my spatula and was afraid it would break. Thanks for sharing your recipe!

      1. Thank you for your tip! I was having a hard time getting the flip down – still tasted delicious, but looked rather haphazard! haha

  8. my omelets NEVER turn out…but that’s changed since i tried this with your tips! i’ve made these twice now and they’re perfect! i tried the bag ones too and they’re great! thanks so much!