Loaded Breakfast Omelette
Start your day right with this healthy and delicious breakfast omelette! It’s loaded with vegetables, cheese, and your preferred meat. It’s also gluten-free and highly customizable.
Are you a breakfast person? I am, and I am also one of these people who cannot function without eating breakfast. But morning time is so short and precious, especially if you have both work and a kid to juggle, so a quick, easy, healthy, satisfying, and delicious breakfast sounds like a mission impossible, right?
Well, I have a solution.
Over time, I’ve settled on four or five healthy breakfast recipes that I can make in about 10 minutes each, and I rotate them throughout the week. And I probably make this breakfast omelette the most.
Here’s why this recipe is my favorite breakfast.
It’s got all sorts of dice-able vegetables and leafy greens.
It’s got plenty of cheese. Oh yeah!
It’s got whatever meat I have on hand—bacon, turkey, chicken, or ham from the deli. The best part is that I can even use leftover meat.
It’s got tons of flavor with smoked paprika and dried tarragon or a dried herb blend.
It’s gluten-free and low carb.
It’s quick and easy to make.
…and it’s packed with vitamins, proteins, and fiber. Super duper healthy!
Have I convinced you yet? If not, read on.
Feel free to select your vegetables, meat, and cheese.
One of the things that I love the most about this omelette recipe is that you can throw whatever you have in your fridge into it. Just make sure you have three essential ingredients to keep it healthy—vegetables, meat, and cheese.
There are two types of vegetables in this recipe. One is dice-able vegetables like onions and carrots. The other one is leafy greens.
I usually pre-dice fresh vegetables and keep them in an airtight container in the fridge for omelettes and soups. Those vegetables are onions, celery, carrots, mushrooms, zucchini, bell peppers, etc. You don’t have to go pick up vegetables specifically for your omelettes. Just prepare whatever you have in advance. Oh, broccoli and cauliflower are great options too.
Don’t have time to chop the vegetables? Get a bag of frozen mixed vegetable and call it a day. How about that?
As for leafy greens, baby spinach, spring salad, arugula, lettuce, etc., are all great alternatives. Basically, anything that’s prewashed from the grocery store and that you can eat straight from the bag is what you are looking for in this case. Why? To save time.
For meat-eaters, add some extra protein to your omelette. Any deli meat works great—ham, chicken breast, turkey breast, cooked sausage, you name it. They all work.
What about those thinly sliced meats? Even better, because you can just lay a few slices flat on your omelette before folding it up.
What about bacon? Oh, that’s a good question. I love adding bacon to my omelette. Instead of frying the bacon separately, you can chop the bacon into small pieces and cook in the same pan that you plan to use for your omelette. Then, use the bacon fat to complete the omelette. Isn’t that just great?
This one is entirely up to you. I like using cheddar cheese for my omelettes. If you want some strong flavor, go for feta cheese or goat cheese. A good Italian cheese blend works exceptionally well too.
See, basically, this is like a combination of a cheese omelet and a spinach omelet. With all these goodies, this egg dish is quite filling. But if you are not afraid of carbs, feel free to add some hash browns. Yum!
How do you make this breakfast omelette?
Now that you’ve got the ingredients figured out, let’s get cooking.
I don’t know about you, but I like my vegetables to be cooked in my omelettes. If you throw the raw veggies into beaten eggs and cook them together like most omelette recipes instruct, chances are that when the eggs are cooked, your veggies are still pretty raw.
What you could do is to cook the vegetables for a bit first, then pour the beaten eggs over. That way, your vegetables will be a bit softer when the eggs are done. However, it’s entirely a personal preference.
That said, the order of cooking is oil first, vegetables (except for the leafy greens), beaten eggs, seasonings and herbs, cooked meat, cheese, and leafy greens. As mentioned before, if using bacon, cook the bacon first, then use the bacon fat to cook the rest of the ingredients.
Please note that all cooking steps should be done on a stove. These photos were taken off the stove in order to clearly show you the process.
At this point, you may totally start enjoying your breakfast omelette. Or add additional toppings to boost the flavor and healthiness even more.
It never goes wrong when you add avocado to your breakfast, right? So do it if you like. I also enjoy pairing some kimchi with this omelette. Pico de gallo, Sriracha and chimichurri sauce would be great additions as well.
There you have it. I hope you like this easy breakfast omelette recipe. As always, leave a comment and let me know how you made yours, or share a photo on social media and tag #streetsmartkitchen. I would love to see what you cook up!
Last but not least, is it omelette or omelet?Print
Start your day right with this 10-minute breakfast omelette! It’s loaded with vegetables, cheese, and your preferred meat. It’s also gluten-free and highly customizable.
- 2 tablespoons extra-virgin olive oil
- 4 large eggs
- 1 cup mixed vegetables (I used diced onions, carrots, and bell peppers) or frozen vegetable mix
- Salt and freshly ground pepper to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried tarragon or other herbs
- 1/2 cup Spam or other cooked meat, diced (leftover meat works great
- 1/2 cup cheddar cheese or mozzarella, or your favorite cheese blend
- 1 handful of baby spinach or spring mix (about 1 firmly packed cup)
Topping ideas for serving (optional)
- Heat olive oil in a large, flat-bottom frying pan or cast iron skillet over medium-high heat until hot, about 2 minutes. Meanwhile, beat eggs.
- Stir in mixed vegetables and cook until they are softened a little, about 2 minutes.
- Pour the beaten eggs into the pan. Swirl to cover the entire bottom of the pan and all vegetables. Switch to medium heat and let it cook for 3-5 minutes until the eggs start to solidify. After 2 minutes or so, gently lift one side of the omelette using a spatula and tilt the pan to allow the liquid egg mixture (if any) to run down to the bottom so it can cook evenly.
- In the meantime, sprinkle salt, pepper, smoked paprika, and dried herbs on the egg mixture, followed by Spam, then cheese.
- Once the cheese starts to melt, add baby spinach to one side of the pan and fold the other side over.
- Turn off the heat, cut the omelette in half with your spatula and place on two serving plates. Top with your preferred toppings and enjoy!
- Other vegetable options: chopped mushrooms, broccoli, sweet peas, zucchini, celery, green bell peppers, red bell peppers, yellow bell peppers, mini sweet peppers, etc. They all work great in this recipe. I’d recommend you pre-chop the vegetables to save time in the morning, or you could use frozen mixed vegetables.
- For meat options: any deli meat, such as turkey, chicken, or ham as well as whatever leftover meat you have on hand. If using bacon, cut raw bacon into small pieces and cook it first. Remove and set aside, then use the bacon drippings to cook the omelette.
- You may use fresh herbs instead of dried herbs. Just add the fresh herbs together with the leafy greens.
- Serving Size: 1
- Calories: 664
- Sugar: 1.7g
- Sodium: 982.9mg
- Fat: 47.9g
- Saturated Fat: 15.6g
- Trans Fat: 0.3g
- Carbohydrates: 27.1g
- Fiber: 7.3g
- Protein: 31.9g
- Cholesterol: 442.5mg
Keywords: breakfast omelette
About the Author
Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.