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

If you want a fast, high-protein breakfast that actually tastes like you tried, this easy omelette is the move. It’s fluffy, filling, and totally customizable—aka perfect for busy mornings, post-workout fuel, or a quick “brinner” situation.

The best part: you don’t need fancy techniques. Just a good pan, a little patience, and a few smart add-ins that boost protein without turning your omelette into a dry, rubbery egg blanket.

Why You’ll Love This

This omelette recipe is easy, high protein, and endlessly flexible—go classic with cheddar and ham, or level it up with cottage cheese, turkey, and sautéed veggies for a seriously satisfying meal in under 15 minutes.

Ingredients

2 large eggs
3 large egg whites (from a carton is fine)
1 tablespoon cottage cheese (optional but highly recommended for extra protein + fluff)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 teaspoon olive oil or butter (for the pan)
1/4 cup shredded cheese (cheddar, mozzarella, feta, or a blend)
1/2 cup add-ins of choice (pick 1–3): diced cooked chicken, turkey, ham, smoked salmon, cooked bacon, sautéed mushrooms, spinach, tomatoes, bell peppers, onions
Optional flavor boosters: chopped herbs, salsa, hot sauce, pesto, everything bagel seasoning

How to Make It

Prep your add-ins. If you’re using watery veggies (mushrooms, spinach, onions, peppers), quickly sauté them first so your omelette doesn’t end up soggy.
Whisk the eggs. In a bowl, whisk the eggs + egg whites with salt and pepper until the mixture looks uniform and slightly frothy (about 20–30 seconds).
Add the protein booster. Whisk in cottage cheese if using. It may look a little lumpy—totally fine. It melts in and makes everything tender.
Heat the pan. Place a nonstick skillet (8–10 inches) over medium heat. Add olive oil or butter and swirl to coat.
Pour and set. Pour in the egg mixture. Let it sit undisturbed for 20–30 seconds until the edges start to set.
Push and tilt. Use a silicone spatula to gently push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat until the top is mostly set but still slightly glossy.
Add fillings. Sprinkle cheese and add-ins over one half of the omelette. Keep fillings on the lighter side so it folds easily.
Fold. Turn heat to low. Fold the omelette over the fillings and cook 30–60 seconds more, until the cheese melts and the center is cooked to your liking.
Finish and serve. Slide onto a plate. Top with herbs, salsa, or hot sauce if you’re feeling it.

Tips for the Best Results

Use medium heat, then low. High heat cooks the outside too fast and leaves you with dry eggs.
Don’t overload the fillings. A high-protein omelette doesn’t need to be stuffed like a suitcase. Too many add-ins = messy fold and uneven cooking.
Pre-cook watery veggies. Spinach, mushrooms, onions, and peppers release water. A quick sauté keeps your omelette fluffy, not steamy.
Nonstick pan = less stress. If eggs stick, it’s instantly less “easy.” A good nonstick skillet makes this foolproof.
Whisk just enough. You want it combined and a bit airy, not aggressively beaten for two minutes.
Cheese goes inside. Putting it on top before folding helps it melt into the filling and acts like delicious glue.
Glossy top is the sweet spot. Fold when the top is slightly glossy—carryover heat finishes the center without drying it out.

Variations

Turkey Taco Omelette: Add cooked ground turkey (or chopped turkey deli meat), shredded cheese, and a spoon of salsa. Finish with cilantro.
Greek Protein Omelette: Feta + spinach + diced tomatoes + oregano. Add a side of cucumber for extra crunch.
Smoked Salmon & Herb: Smoked salmon + cream cheese (or cottage cheese) + dill + chives. Fancy but still fast.
Chicken Pesto: Cooked chicken + mozzarella + a teaspoon of pesto. Bonus: add sautéed cherry tomatoes.
Veggie + Extra Whites: Go heavier on egg whites and use mushrooms, peppers, and onions (pre-cooked). Add a sprinkle of parmesan for big flavor.
Breakfast Classic: Ham or bacon + cheddar + green onions. It’s basic in the best way.

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 microwave in 15–20 second bursts until warmed through (avoid blasting it—high heat makes eggs tough).

FAQ

How much protein is in this high-protein omelette?

It depends on your add-ins, but the base (2 eggs + 3 egg whites) is typically around 24–26g protein. Add 1/4 cup shredded cheese (about 6–8g) and a meat add-in like chicken or turkey (10–20g depending on amount), and you can easily hit 35–45g.

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

Cottage cheese (mixed into the eggs), shredded cheddar or feta, diced cooked chicken or turkey, lean ham, smoked salmon, and even leftover steak slices are all high-protein and super flavorful. For plant-forward protein, try black beans (small amount, well-drained) plus cheese and salsa.

Why does my omelette turn out watery?

Watery omelettes usually come from uncooked veggies (especially mushrooms, spinach, onions, and tomatoes). Sauté them first to cook off moisture, and pat ingredients like tomatoes dry if they’re extra juicy.

How do I make an omelette fluffy without overcooking it?

Whisk until lightly frothy, cook over medium heat, and fold when the top is still slightly glossy. Keeping the heat moderate and finishing on low lets the inside set gently. Adding a spoon of cottage cheese also helps keep it tender and fluffy.

Can I make this omelette ahead for meal prep?

You can, but it’s best as a short-term prep. Cook it, cool it, and refrigerate for up to 2 days. For meal prep that reheats better, consider cooking the fillings ahead and making the omelette fresh in the morning—it still takes just a few minutes.