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omelette recipe Top-down view of beaten eggs in a ceramic bowl with black pepper seasoning, fork inside bowl, airy egg texture, neutral background, clean minimal food prep photography, soft lighting, realistic detail

Omelette Recipe

5 from 1 vote
A tender, buttery Omelette Recipe that feels comforting and restaurant-worthy while staying wonderfully simple to make at home.
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Prep Time 6 minutes
Cook Time 6 minutes
Total Time 12 minutes
Servings: 1 omelettes
Course: Breakfast, Main Course
Cuisine: American
Calories: 335
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ tablespoons salted butter divided for richness and pan coating
  • 3 large eggs fresh, room temperature for even cooking
  • ¾ teaspoon salt fine-grain for even seasoning
  • ½ teaspoon black pepper freshly ground for best flavor
  • ¾ cup sharp cheddar cheese shredded (melts smoothly and adds bite)
  • Vegetable Filling Option
  • 3 teaspoons olive oil for sautéing vegetables gently
  • 3 teaspoons minced garlic adds aroma and depth
  • 1 cups mixed vegetables finely diced (small pieces cook evenly)
  • Salt to taste (balances vegetable sweetness)
  • Black pepper to taste (adds mild heat)
  • Bacon & Onion Filling Option
  • 3 teaspoons minced garlic enhances savory notes
  • 6 tablespoons minced onion softens and sweetens when cooked
  • 6 slices bacon diced (adds crisp texture and saltiness)

Method
 

  1. Dice the vegetables into small, even pieces so they cook quickly and uniformly.
    “Overhead shot of sautéed diced vegetables including red and yellow bell peppers, zucchini, and onions in a white skillet, wooden spoon, glossy vegetables, fresh and colorful, natural daylight, healthy cooking style, high-resolution food photography
  2. Heat olive oil in a skillet over medium-high heat, then cook the vegetables and garlic until tender, stirring often, about 3–5 minutes.
  3. Transfer the cooked vegetables to a bowl and set aside while preparing the eggs.
  4. Cook the diced bacon with onion and garlic over medium heat until the bacon is fully cooked and the onion is soft, about 5–8 minutes, then remove from heat.
    “Top-down food photography of crispy diced bacon cooking in a light-colored nonstick pan, rendered bacon fat, golden brown texture, minimal background, clean cooking aesthetic, high detail, realistic lighting
  5. Crack the eggs into a bowl and whisk energetically until fully blended, then season with salt and pepper.
  6. Melt butter in a nonstick skillet over medium-low heat, coating the surface evenly.
  7. Pour the eggs into the pan and gently swirl so the mixture spreads into an even layer.
  8. Cover the skillet and cook gently until the eggs begin to set, nudging the edges inward with a spatula so uncooked egg flows outward.
  9. When the omelette is mostly firm, carefully flip it over and turn off the heat.
  10. Scatter the shredded cheese evenly over the surface of the omelette.
  11. Spoon the desired fillings onto one half of the omelette, then fold the other half over the top.
  12. Slide onto a plate and enjoy immediately while hot and fluffy.

Nutrition

Serving: 210gCalories: 335kcalCarbohydrates: 2gProtein: 25gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3.2gMonounsaturated Fat: 8gCholesterol: 540mgSodium: 415mgPotassium: 215mgFiber: 0.5gSugar: 0.7gVitamin A: 1080IUVitamin C: 6mgCalcium: 305mgIron: 2.6mg

Notes

A cozy breakfast classic that turns simple eggs into something deeply comforting, perfect for slow mornings or quick dinners.

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