French Omelet Recipe
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French Omelet Recipe

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This cheesy, chock-full-of-flavor omelet is modeled after one Bernice Morris tasted and loved in a Marshfield, Missouri restaurant. “Mine is so hearty and rich-tasting that folks never guess it's low in fat,“ she confides.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 2 eggs, lightly beaten
  • 1/2 cup egg substitute
  • 1/4 cup fat-free milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup cubed fully cooked lean ham
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped green pepper
  • 1/4 cup shredded reduced-fat cheddar cheese

Nutritional Facts

1/2 each: 180 calories, 9g fat (4g saturated fat), 230mg cholesterol, 661mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 fat.


  1. In a small bowl, whisk the eggs, egg substitute, milk, salt and pepper. Coat a 10-in. nonstick skillet with cooking spray and place over medium heat. Add egg mixture to skillet (mixture should set immediately at edges).
  2. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle the ham, onion and green pepper on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Yield: 2 servings.
Originally published as French Omelet in Light & Tasty April/May 2006, p7

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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meliss.beyer User ID: 7101887 222550
Reviewed Mar. 11, 2015

"This omelet was delicious and smelled just as good! Instead of using ham, I used Canadian Bacon. I'm not usually a fan of green peppers but stuck with them. They complimented the onions well. The cheese really tied everything together. I also used all eggs since I don't usually have the egg substitute on hand."

MarineMom_texas User ID: 31788 217979
Reviewed Jan. 16, 2015

"I prepared this omelet for breakfast the other morning and both my husband and I loved it. HIs one word review was "Yummo". We are both trying to take a few pounds off from the holidays and this breakfast hit the spot. Not only healthy but delicious. I highly recommend this recipe as a volunteer field editor for Taste of Home."

Michele.Hester User ID: 4255551 61332
Reviewed Apr. 3, 2013

"one word - mmmmmmmmmmmmm! i used all real eggs though, as we have our own hens. I think they would be offended if I used a substitute."

Michele.Hester User ID: 4255551 57843
Reviewed Apr. 3, 2013

"one word - mmmmmmmmmmmmm!"

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