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

If you want an omelette that’s actually filling (and not just a sad egg flap), this easy high-protein version is the move. It’s quick enough for a weekday breakfast, but it also works for lunch, dinner, or the “I need food in 10 minutes” moment.

The real secret? A simple egg base plus strategic add-ins that boost protein without making it dry. Let’s make your new go-to omelette.

Why You’ll Love This

It’s fast, high-protein, and endlessly customizable—aka you can clear out the fridge and still end up with something that tastes like you planned it on purpose.

Ingredients

2 large eggs
1/3 cup liquid egg whites (or whites from 2 eggs)
1/4 cup cottage cheese (2% or full-fat), optional but highly recommended for extra protein
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1 teaspoon olive oil or butter
1/3 cup shredded cheese (cheddar, mozzarella, pepper jack, or feta)
1/2 cup chopped add-ins (pick 1–3): cooked chicken, turkey, ham, smoked salmon, sautéed mushrooms, spinach, bell peppers, onions, tomatoes
Optional toppings: salsa, hot sauce, Greek yogurt, avocado, chopped herbs

How to Make It

Prep your fillings. If you’re using veggies, chop them small so they cook fast. If you’re using meat, make sure it’s already cooked and warmed (cold fillings can make the omelette tear).
Whisk the base. In a bowl, whisk eggs, egg whites, cottage cheese, salt, pepper, and garlic powder until mostly smooth. A few cottage cheese bits are totally fine.
Heat the pan. Place a nonstick skillet (8–10 inches) over medium-low heat. Add oil or butter and swirl to coat.
Cook any raw veggies first (optional). If your add-ins include onions, peppers, mushrooms, or spinach, sauté them for 2–4 minutes until softened. Transfer to a plate.
Pour in the eggs. Pour the egg mixture into the skillet. Let it sit for 15–20 seconds, then use a silicone spatula to gently pull the edges toward the center while tilting the pan so uncooked egg flows to the edges.
Add protein + cheese. When the top is still slightly wet but mostly set, sprinkle cheese over one half. Add your chosen fillings on top of the cheese (this helps “glue” everything together).
Fold and finish. Fold the omelette over the fillings. Cover the pan for 30–60 seconds to melt the cheese and finish cooking gently.
Serve. Slide onto a plate. Add toppings like salsa, avocado, or Greek yogurt. Eat immediately while it’s fluffy and hot.

Tips for the Best Results

Medium-low heat is your best friend. High heat browns too fast and dries the eggs before the center sets.
Use a nonstick skillet. Omelettes are not the time to prove yourself with stainless steel unless you love stress.
Don’t overfill. Keep fillings around 1/2 cup total or the fold will crack and everything will escape.
Cook wet veggies first. Mushrooms, spinach, and tomatoes can leak water and make the omelette soggy.
Cottage cheese = fluffy + high protein. It sounds suspicious, but it melts into the eggs and makes the texture tender.
Warm your fillings. Cold meat or veggies cool the eggs and can lead to tearing when you fold.

Variations

Southwest: Pepper jack, black beans (rinsed), sautéed peppers/onions, salsa, and avocado on top.
Mediterranean: Feta, spinach, chopped olives, tomatoes (seeded), and oregano. Finish with a squeeze of lemon.
Smoked salmon & dill: Smoked salmon, cream cheese or goat cheese, dill, and a few capers.
Chicken pesto: Cooked chicken + mozzarella + a spoon of pesto (add pesto after cooking for the brightest flavor).
Turkey bacon ranch: Crumbled turkey bacon, cheddar, and a drizzle of ranch or Greek-yogurt ranch.
Extra-high-protein “gym omelette”: Use 2 eggs + 1/2 cup egg whites, add 1/2 cup cottage cheese, and fill with chicken or turkey plus cheddar.

Storage & Reheating

Omelettes are best fresh, but leftovers still work. Store 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 20–30 second bursts until just warmed (overheating makes eggs rubbery).

FAQ

How much protein is in this high-protein omelette?

It depends on your add-ins, but the base (2 eggs + 1/3 cup egg whites + 1/4 cup cottage cheese) typically lands around 28–35g protein. Add 1/3 cup shredded cheese and a meat filling like chicken or turkey and you can easily push it into the 40g range.

What are the best add-ins that taste amazing and still keep it high protein?

Top picks: cooked chicken, turkey, ham, smoked salmon, turkey bacon, and extra cheese. For flavor without losing the protein vibe, pair them with sautéed onions/peppers, spinach, mushrooms, and a bold topping like salsa, hot sauce, or pesto.

Can I make this omelette without cottage cheese?

Yes. You can skip it and still get a high-protein omelette from the egg whites and fillings. If you want a similar creamy boost, try 1–2 tablespoons Greek yogurt whisked into the eggs (add it gently and don’t overheat).

Why does my omelette tear when I fold it?

Usually it’s one of three things: the pan is too hot (eggs set before they’re flexible), you overfilled it, or the top dried out before folding. Cook on medium-low, keep fillings around 1/2 cup total, and fold while the top is still slightly glossy.

Can I meal prep this for the week?

You can, but omelettes are at their best within 1–2 days. For better meal prep results, cook and store fillings separately, then make a fresh omelette in the morning. If you do pre-cook, reheat slowly and consider adding fresh toppings (salsa, herbs, avocado) to bring it back to life.