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7633 recipes found
Asparagus Omelet
The ingredients in this asparagus omelet may sound weird, but when mixed together, they're awesome. It's also very low-carb and filling.
Fresh Apple Omelet
A delicious baked omelet using fresh apples! I double the apple for more flavor.
Soy Chorizo Omelet
A simple yet filling, spicy omelet. I had a package of Trader Joe's® soy chorizo on hand and was looking for a simple way to cook it. Serve with a green salad for a light meal. The omelet is rather thin. Feel free to use more eggs and milk to make it thicker.
Cheese Omelette with Herbs
This is one of our regular breakfast omelettes. I serve it with whole grain bread, orange juice, and coffee. My husband loves it.
Portobello Pesto Egg Omelette
Serve with whole wheat toast and you've got yourself a balanced, delicious breakfast!
Tortilla de Patatas
Tortilla de patatas is a Spanish omelette made from thinly sliced potatoes and onions, cooked in olive oil, and bound with a simple egg mixture. Serve warm or at room temperature for a delicious tapa or appetizer.
Spinach, Tomato, and Feta Egg White Omelette
This spinach, tomato, and feta egg white omelet recipe yields an easy and filling egg white omelet stuffed with veggies and tangy feta cheese.
My Big Fat Greek Omelet
If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts.
Greek Omelet with Asparagus and Feta Cheese
This omelet is filled with a mixture of cherry tomatoes, spinach, bell pepper, and asparagus. Feta cheese gives it that distinctive Greek flavor that pairs perfectly with the veggies.
Crab Omelet
Crab and egg go very well together in this delightful crab omelet. Fresh crab meat is best but if you can't find it, use canned.
Turkey Filled Omelette
Classic folded turkey omelet using leftover roasted turkey and savory seasoning.
Simple Italian Omelet
I call this simple omelet recipe "Italian" for a couple of reasons. First, I used olive oil instead of butter, and second, I cooked the eggs quickly in a hot pan, letting them get a little golden brown. The traditional French omelets are thicker and cooked much more gently.
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