Omelette Recipe Easy + High Protein: Best Add-Ins That Taste Amazing

If your mornings need something fast, filling, and actually delicious, this easy high-protein omelette is the move. It’s the kind of meal that looks fancy on a plate but takes less time than making coffee.

The real magic is in the add-ins: you can keep it simple, or go full “fridge clean-out” mode while still landing on something that tastes intentional. Let’s make your new go-to omelette.

Why You’ll Love This

It’s quick (10 minutes), high-protein, and endlessly customizable—so you can hit your protein goals without eating the same boring breakfast every day. Plus, it’s a one-pan situation with minimal cleanup.

Ingredients

• 3 large eggs
• 2–4 egg whites (optional, for extra protein)
• 1/4 cup cottage cheese (or Greek yogurt, see variations)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 teaspoon olive oil or butter
• 1/3 cup shredded cheese (cheddar, mozzarella, or pepper jack)
• 1/2 cup chopped add-ins (pick 1–2): diced ham or turkey, cooked chicken, smoked salmon, sautéed mushrooms, spinach, bell peppers, onions, tomatoes
• 1–2 teaspoons chopped fresh herbs (optional): chives, parsley, dill, or basil
• Hot sauce or salsa, for serving (optional)

How to Make It

1. Prep your add-ins. If you’re using watery veggies like mushrooms, onions, or spinach, quickly sauté them first so your omelette doesn’t turn into a puddle. Keep everything chopped and ready.
2. Whisk the eggs. In a bowl, whisk the eggs, optional egg whites, cottage cheese, salt, and pepper until the mixture looks mostly smooth. A few cottage cheese curds are fine—they melt into creamy pockets.
3. Heat the pan. Place a nonstick skillet (8–10 inches) over medium heat. Add the oil or butter and swirl to coat the bottom.
4. Pour and set. Pour in the egg mixture. Let it sit undisturbed for about 20–30 seconds until the edges start to set.
5. Push and swirl. Using a silicone spatula, gently push set egg from the edges toward the center while tilting the pan so uncooked egg flows into the gaps. Do this a few times until the top is mostly set but still slightly glossy.
6. Add fillings. Sprinkle cheese over one half of the omelette, then add your chosen add-ins on top of the cheese. (Cheese acts like glue so everything stays put.)
7. Fold. Turn the heat to low. Fold the empty side over the filling and gently press. Let it cook 30–60 seconds more until the cheese melts and the center is cooked to your liking.
8. Finish and serve. Slide onto a plate, top with herbs, and add hot sauce or salsa if you’re into it. Eat immediately for best texture.

Tips for the Best Results

• Use medium heat, then low. Too hot and the outside overcooks before the inside sets. Medium to start, low to finish is the sweet spot.
• Drain “wet” ingredients. Pat tomatoes, sauté mushrooms, and squeeze spinach so your omelette stays fluffy, not watery.
• Cottage cheese = protein + tenderness. It keeps the eggs soft and boosts protein without needing a ton of extra cheese.
• Don’t over-whisk. You want everything combined, not foamy. Too much air can make the omelette cook unevenly.
• Shred your own cheese if you can. Pre-shredded works, but freshly shredded melts smoother.
• Pick 1–2 add-ins, not 7. Overstuffing makes folding harder and can cause tearing.
• Nonstick makes life easier. If you’re using stainless steel, use enough fat and keep the heat steady.

Variations

• Turkey taco omelette: Add cooked ground turkey (or turkey deli meat), pepper jack, and a spoon of salsa. Top with cilantro.
• Smoked salmon + dill: Use smoked salmon, chives, and dill. Swap shredded cheese for a little feta or leave cheese out and add extra cottage cheese.
• Veggie-loaded: Sauté mushrooms, onions, and spinach, then add mozzarella. Great with a pinch of garlic powder.
• Greek-style: Add chopped spinach, olives, tomatoes (drained), and feta. Finish with oregano.
• Extra high-protein “gym” version: Use 3 eggs + 4 egg whites, add cooked chicken, and use reduced-fat cheddar. Serve with a side of Greek yogurt.
• No cottage cheese: Swap in 2 tablespoons plain Greek yogurt, or simply skip it and add 1 extra egg white.

Storage & Reheating

Omelettes are best fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a nonstick skillet over low heat or in the microwave in 15–20 second bursts so it doesn’t turn rubbery.

FAQ

How do I make this omelette even higher protein without adding more calories?

Add egg whites (they’re mostly protein), and choose lean add-ins like turkey, chicken breast, or shrimp. Cottage cheese is also a high-protein option that adds creaminess without needing lots of oil or extra cheese.

What are the best add-ins that taste amazing but won’t make the omelette soggy?

Pre-cooked proteins (ham, turkey, chicken), shredded cheese, sautéed mushrooms/onions, and fresh herbs are safe picks. For tomatoes or spinach, drain and dry them first (or sauté) to keep moisture under control.

Why does my omelette tear when I fold it?

Usually it’s either overstuffed, cooked too long (so it dries out), or the pan isn’t nonstick enough. Use fewer fillings, lower the heat, and fold when the top is just barely set and still a little glossy.

Can I meal prep this omelette recipe?

You can, but it’s better to meal prep the components: chop veggies, cook proteins, and shred cheese ahead of time. Then your omelette takes 5 minutes to make fresh, with the best texture.

What size pan is best for an easy omelette?

An 8-inch nonstick skillet is perfect for a thick, easy-to-fold omelette with 3 eggs. If you use a 10-inch pan, it’ll be thinner and cook faster—still great, just watch the heat and timing.