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

If you want a breakfast (or “it’s 6pm and I forgot dinner” moment) that’s fast, filling, and actually tastes like something you’d order, this is your move. This easy high-protein omelette is fluffy, not rubbery, and packed with add-ins that make it feel custom every single time.

It’s also the kind of recipe you can learn once and then freestyle forever. Same base. Endless upgrades. Let’s get into it.

Why You’ll Love This

This omelette is high protein without feeling “diet-y,” takes under 10 minutes, and works with whatever you have in the fridge—plus the add-in ideas here make it genuinely craveable (hello, feta + spinach and turkey + cheddar).

Ingredients

3 large eggs
2 egg whites (for extra protein and fluff)
2 tablespoons cottage cheese (optional but amazing for creamy, high-protein texture)
1/8 teaspoon salt
Black pepper, to taste
1 teaspoon olive oil or butter
1/3 cup shredded cheese (cheddar, mozzarella, feta, or pepper jack)
1/2 cup high-protein add-ins (choose 1–2): cooked chicken, turkey bacon, ham, smoked salmon, tofu crumbles, cooked lentils, or black beans
1/2 cup veggies (choose 1–2): spinach, mushrooms, bell peppers, onions, tomatoes, zucchini, broccoli, or kale
Optional flavor boosts: salsa, hot sauce, pesto, chopped herbs, everything bagel seasoning

How to Make It

Prep your add-ins first. If you’re using raw veggies (like mushrooms, peppers, onions), chop them small so they cook fast. Make sure any protein add-ins are already cooked and warmed.
Whisk the eggs. In a bowl, whisk together the eggs, egg whites, cottage cheese (if using), salt, and pepper until the mixture looks a little foamy.
Heat the pan. Place a nonstick skillet (8–10 inch) over medium heat and add the olive oil or butter. Tilt to coat the pan.
Cook the veggies. Add your veggies and sauté for 2–3 minutes until softened. (If you’re using spinach, toss it in last and stir just until it wilts.)
Pour in the eggs. Spread the veggies out evenly, then pour the egg mixture into the pan. Let it sit undisturbed for 20–30 seconds until the edges start to set.
Gently push and swirl. Using a silicone spatula, gently push the cooked edges toward the center while tilting the pan so the uncooked egg runs to the edges. Repeat a few times for a fluffy texture.
Add protein + cheese. When the top is mostly set but still slightly glossy, sprinkle your high-protein add-ins and cheese over one half of the omelette.
Fold and finish. Carefully fold the other half over the filling. Cook 30–60 seconds more, then turn off the heat and let it sit for another 30 seconds to melt the cheese.
Serve. Slide onto a plate and top with salsa, herbs, hot sauce, or pesto if you’re feeling fancy (you should be).

Tips for the Best Results

Use medium heat, not high. High heat is how you get dry eggs and browned bottoms. Medium = tender and fluffy.
Pre-cook watery veggies. Mushrooms, zucchini, and tomatoes release moisture. Sauté first so your omelette doesn’t turn steamy.
Small cuts = faster cooking. Tiny dice on veggies means they soften before the eggs overcook.
Don’t overfill. Keep it to about 1 cup total fillings so the omelette can actually fold and hold together.
For extra protein without heaviness, add egg whites. They boost protein and keep the texture light.
Cottage cheese is the secret. It makes the eggs creamier and adds protein; it melts in and doesn’t taste “cottage-cheesy.”
Nonstick pan matters. Omelettes are not the time to test your stainless steel skills.

Variations

Turkey + cheddar “breakfast sandwich” vibes: Add chopped turkey slices or turkey bacon, cheddar, and a little Dijon on top.
Spinach feta power omelette: Sauté spinach, add crumbled feta, and finish with oregano or dill.
Southwest high-protein: Black beans + peppers + pepper jack, topped with salsa and cilantro.
Smoked salmon brunch: Add smoked salmon, chives, and a tiny dollop of Greek yogurt on top after cooking.
Veggie + tofu scramble style: Add crumbled firm tofu (seasoned) and mushrooms; finish with everything bagel seasoning.
Pesto mozzarella: Stir 1 teaspoon pesto into the eggs (or drizzle on top) and fill with mozzarella + tomatoes.

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 pan over low heat or microwave in 20–30 second bursts until just warm (overheating makes eggs tough).

FAQ

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

Use 2 egg whites in addition to whole eggs, and choose lean add-ins like cooked chicken breast, turkey, ham, or smoked salmon. Cottage cheese also boosts protein and keeps it creamy without needing extra butter or oil.

What are the best add-ins that actually taste amazing together?

Top combos: spinach + feta, mushrooms + Swiss, turkey + cheddar, black beans + pepper jack + salsa, and smoked salmon + chives. Stick to 1 protein + 1–2 veggies + 1 cheese for the best balance.

Why does my omelette turn out rubbery?

Usually it’s heat that’s too high or cooking too long. Keep the pan at medium, pull it off the heat when the top is just barely set, and let residual heat finish the inside. Also, avoid over-whisking for minutes—30 seconds is plenty.

Can I make this omelette without dairy?

Yes. Skip the cottage cheese and use a dairy-free shredded cheese (or no cheese). Add flavor with salsa, herbs, pesto, or avocado. Use olive oil instead of butter for the pan.

Can I meal prep omelettes for the week?

You can, but the texture is best within 1–2 days. For longer meal prep, consider prepping the fillings (chopped veggies, cooked protein) ahead of time, then making a fresh omelette in 5 minutes when you’re ready to eat.