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

If your mornings need a glow-up but your schedule is not participating, this easy high-protein omelette is the move. It’s fast, filling, and basically a blank canvas for whatever you’ve got in the fridge.

The goal: fluffy eggs, big protein energy, and add-ins that actually taste amazing (not sad “diet food” vibes). Let’s make your go-to omelette that hits every time.

Why You’ll Love This

It’s a 10-minute, high-protein breakfast that’s endlessly customizable—think creamy cheese, smoky turkey, sautéed veggies, or spicy salsa—plus it stays tender (not rubbery) with one simple trick.

Ingredients

2 large eggs
3 egg whites (from about 3 large eggs) or 1/2 cup carton egg whites
2 tablespoons cottage cheese (or Greek yogurt), optional but highly recommended for extra protein + fluff
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 teaspoon olive oil or butter
1/3 cup add-ins, cooked if needed (choose 1–2): chopped turkey breast or deli turkey, diced chicken, ham, smoked salmon, sautéed mushrooms, spinach, bell pepper, onions, zucchini
2–3 tablespoons shredded cheese (cheddar, mozzarella, feta, or pepper jack)
Optional toppings: salsa, hot sauce, chopped herbs, avocado, green onion

How to Make It

Prep your add-ins first. If you’re using watery veggies (mushrooms, spinach, zucchini), quickly sauté them in a dry pan or with a tiny splash of oil until most moisture cooks off. Set aside.
Whisk the eggs. In a bowl, whisk eggs + egg whites with salt and pepper until the mixture looks a little frothy (about 20–30 seconds).
Add the protein booster. Whisk in cottage cheese (or Greek yogurt) if using. Don’t worry if it looks slightly curdled—it melts into the eggs and makes them extra tender.
Heat the pan correctly. Warm a nonstick skillet (8–10 inches) over medium-low heat. Add oil or butter and swirl to coat.
Pour and gently set. Pour in the egg mixture. Let it sit undisturbed for 20–30 seconds, then use a silicone spatula to gently push the edges toward the center while tilting the pan so uncooked egg flows to the edges.
Add fillings at the right time. When the top is mostly set but still a little glossy, add your cooked add-ins and cheese over one half of the omelette. Keep fillings in a line so folding is easy.
Fold and finish. Fold the omelette over the fillings. Cook 30–60 seconds more, just until the cheese melts and the center is set but still tender.
Slide and serve. Slide onto a plate. Top with salsa, herbs, hot sauce, or avocado if you’re feeling fancy (or just hungry).

Tips for the Best Results

Use medium-low heat. High heat makes eggs dry and browned fast. We want soft and fluffy, not “overcooked cafeteria.”
Cook moisture out of veggies. Soggy fillings = watery omelette. A quick sauté fixes everything.
Don’t overfill. Aim for about 1/3 cup fillings total. Too much and you’ll end up with an egg taco situation (still tasty, just not an omelette).
Cottage cheese = secret weapon. It bumps protein and makes the texture creamy without needing a ton of extra cheese.
Nonstick pan matters. A good nonstick skillet plus a silicone spatula makes folding painless.
Pull it early. Eggs keep cooking from residual heat. Take it off the stove when it looks just set.

Variations

Southwest: Pepper jack + black beans (rinsed, drained) + sautéed peppers + salsa on top.
Mediterranean: Feta + spinach + chopped tomatoes (seeded) + oregano + a squeeze of lemon.
Turkey club: Deli turkey + cheddar + diced tomato + a handful of baby spinach. Add avocado on top.
Smoked salmon “bagel” vibe: Smoked salmon + chives + a tiny smear of light cream cheese inside (skip or reduce shredded cheese).
Veggie + extra protein: Mushrooms + onions + zucchini + a scoop of cottage cheese plus mozzarella.
Spicy breakfast: Chorizo-style chicken sausage + cheddar + jalapeños + hot sauce.

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 skillet over low heat or microwave in 15–20 second bursts so the eggs stay tender (overheating is what makes them rubbery).

FAQ

How do I make this omelette high protein without adding a ton of calories?

Use a mix of whole eggs and egg whites (like this recipe) and add cottage cheese or nonfat Greek yogurt. Then choose lean add-ins like turkey, chicken, or smoked salmon. You’ll get a big protein boost without needing lots of oil or extra cheese.

What are the best add-ins that taste amazing (and won’t make it watery)?

Top picks: sautéed mushrooms, cooked spinach (squeezed dry), bell peppers, onions, turkey, chicken, ham, and shredded cheese. If you want tomatoes, remove the seeds and add them as a topping after cooking to avoid extra moisture inside.

Why does my omelette break when I fold it?

Usually it’s either too much heat (eggs set too fast and crack) or too many fillings. Keep the heat medium-low and limit fillings to about 1/3 cup. Also fold when the top is mostly set but still slightly glossy—if it’s fully dry, it’s more likely to crack.

Can I make this ahead for meal prep?

You can, but it’s better to prep components instead: chop veggies, cook fillings, and portion cheese. In the morning, the omelette comes together in minutes. If you do cook it ahead, store it tightly wrapped and reheat gently so it stays soft.

What pan size is best for a fluffy omelette?

An 8-inch nonstick skillet is ideal for a thicker, fluffier omelette with this egg amount. A 10-inch pan works too, but the omelette will be thinner and may cook faster, so keep the heat low and watch it closely.