We were inspired by Agnes Ward from Statford, Ontario, and her fun omelet variations to create a few of our own. As she says, "An omelet is nothing more than a scrambled egg pancake with a filling. Making omelets is no big deal once you get the hang of it. Even your failures can be served as scrambled eggs." Use this no-hassle recipe to form the base for the omelets below.


Basic Omelet Recipe

  • 1 Tbsp. butter
  • 3 eggs
  • 3 Tbsp. water
  • 1/8 tsp. salt
  • 1/8 tsp. pepper

In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add filling as indicated on each recipe.



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Video: Making Omelets >






Omelets 8 Ways


Omelets aren't just for breakfast. Serve up one of our savory variations for a quick lunch or supper, too. Each of these omelets is ready in 20 minutes, serves one and costs $1 on average.



Fried Rice Omelet

  • 1/4 cup cooked rice
  • 1/4 cup cubed cooked chicken
  • 1/4 cup frozen stir-fry vegetable blend, thawed
  • 1 Tbsp. reduced-sodium teriyaki sauce

In a nonstick skillet coated with cooking spray, saute the rice, chicken, vegetable blend and teriyaki sauce until heated through. Remove from skillet. Prepare basic omelet in the same skillet. When the eggs are set, spoon rice mixture on one side; fold other side over filling. Slide omelet onto a plate.



Apple Cinnamon Omelet

  • 1/2 cup thinly sliced peeled tart apple
  • 2 tsp. sugar
  • 1/4 tsp. ground cinnamon
  • 1 Tbsp. butter
  • Sweetened whipped cream

In a nonstick skillet, saute the apple, sugar and cinnamon in butter. Remove from skillet. Prepare basic omelet in the same skillet. When the eggs are set, spoon apple mixture on one side; fold other side over filling. Slide omelet onto a plate. Serve with sweetened whipped cream.



Peanut Butter and Jelly Omelet

  • 1/4 cup sliced ripe banana
  • 2 Tbsp. strawberry jelly
  • 2 Tbsp. peanut butter
  • Confectioners' sugar

Prepare basic omelet. When the eggs are set, place banana, jelly and peanut butter on one side; fold other side over filling. Slide omelet onto a plate. Dust with confectioners' sugar.



Tomato and Green Pepper Omelet

  • 1/3 cup chopped green pepper
  • 2 Tbsp. chopped onion
  • 2 tsp. olive oil
  • 1/3 cup chopped tomato

In a nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet. Prepare basic omelet in the same skillet. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.



Ham & Swiss Omelet

  • 1/2 cup cubed fully cooked ham
  • 1/4 cup shredded Swiss cheese

Prepare basic omelet. When the eggs are set, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.



Chorizo Salsa Omelet

  • 1/4 cup cooked chorizo or sausage
  • 2 Tbsp. chunky salsa

Prepare basic omelet. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. Slide omelet onto a plate.



Italian Omelet

  • 3/4 cup sliced fresh mushrooms
  • 2 Tbsp. chopped onion
  • 2 tsp. olive oil
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup marinara sauce or spaghetti sauce, warmed

In a nonstick skillet, saute mushrooms and onion in oil until tender. Remove from skillet. Prepare basic omelet in the same skillet. When the eggs are set, spoon mushroom mixture on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Serve with sauce.



Potato Bacon Omelet

  • 2 bacon strips, chopped
  • 2 Tbsp. chopped onion
  • 1/2 cup cubed cooked potato
  • 1/4 cup shredded sharp cheddar cheese

In a nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet. Prepare basic omelet in the same skillet. When the eggs are set, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.