{"id":3163,"date":"2019-04-01T04:32:16","date_gmt":"2019-04-01T04:32:16","guid":{"rendered":"https:\/\/simpletasty.recipes\/?p=3163"},"modified":"2019-12-05T16:25:20","modified_gmt":"2019-12-05T16:25:20","slug":"14-nutritious-omelette-filling-ideas","status":"publish","type":"post","link":"https:\/\/simpletasty.recipes\/14-nutritious-omelette-filling-ideas\/","title":{"rendered":"14 Nutritious Omelette Filling Ideas"},"content":{"rendered":"\n
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When it comes to breakfast, one of the top-ranking dishes has to be the omelet. It ranks up there with eggs benedict, waffles, pancakes and the breakfast taco. The omelet is great because it can be made in a few minutes and it provides a high amount of protein to help get you through your day. <\/p>\n\n\n\n

Making an omelet really could not be easier. All you have to do is whisk some eggs together and cook them in a pan with some butter or cooking spray and add in any fillings that you choose. Fold them up and serve them to your hungry breakfast crowd. Even if you are not a great chef, you can learn how to whip up a perfect omelet every time. If you want a healthy breakfast or are serving brunch on the weekend, the omelet is the perfect choice. Here are 14 nutritious omelet filling ideas to help get you started. <\/p>\n\n\n\n

1. Easy Baked Omelet Muffins<\/h3>\n\n\n\n

What you need: <\/p>\n\n\n\n

  • 3 slices of bacon, chopped<\/li>
  • 2 cups of chopped broccoli<\/li>
  • 4 scallions, sliced<\/li>
  • 8 eggs<\/li>
  • A cup of shredded cheddar cheese<\/li>
  • \u00bd cup of milk<\/li>
  • Salt and pepper to taste<\/li><\/ul>\n\n\n\n

    To make:<\/p>\n\n\n\n

    Preheat the oven to 325 degrees F. Grease a 12 cup muffin tin with butter or cooking spray. Cook the bacon in a skillet until crisp. Remove using a fork or slotted spoon and place on a paper towel. Keep the bacon grease in the pan. <\/p>\n\n\n\n

    Add in the scallions and broccoli and cook until soft. Remove from heat and allow to cool. Whisk the eggs, milk, cheese, salt and pepper together in a large bowl. Add in the broccoli and the bacon. Divide the egg mixture up among the 12 muffin tins. Bake for about 25 minutes or until they are firm to the touch. Let stand for about five minutes and then remove from muffin tin and serve. <\/p>\n\n\n\n

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    2. Tomato-Arugula Omelets<\/h3>\n\n\n\n

    What you need:<\/p>\n\n\n\n

    • 2 cups egg product or 8 eggs, beaten<\/li>
    • Dash of pepper<\/li>
    • A cup of fresh arugula<\/li>
    • A cup of chopped tomatoes<\/li>
    • \u00bd cup low-fat feta cheese<\/li>
    • \u00bc cup of kalamata olives, pitted and sliced<\/li><\/ul>\n\n\n\n

      To make:<\/p>\n\n\n\n

      Spray a skillet with some cooking spray. Heat over medium heat. Mix the egg with the pepper in a medium bowl. Pour a fourth of the egg mixture into the skillet. Stir the eggs consistently, but gently using a wooden spoon. The mix should have small pieces of cooked egg that is surrounded by liquid egg. <\/p>\n\n\n\n

      Stop stirring and let sit for about 30 seconds to one minute. The egg should be set, but still be shiny. Sprinkle \u00bc each of the arugula, tomato, cheese, and olives over half of the egg. Use a spatula to lift the other half of the egg and fold it over. Place on a serving plate and repeat with the rest of the ingredients. <\/p>\n\n\n\n

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      3. Red Pepper Omelet<\/h3>\n\n\n\n

      What you need: <\/p>\n\n\n\n

      • 2 cubes of frozen chopped basil<\/li>
      • \u00bd cup egg product<\/li>
      • Nonstick cooking spray<\/li>
      • \u2153 cup roasted red pepper, chopped<\/li>
      • \u00bc cup goat cheese<\/li>
      • Salt and pepper to taste<\/li>
      • Orange wedges for garnish if desired<\/li><\/ul>\n\n\n\n

        To make: <\/p>\n\n\n\n

        In a small bowl, microwave the frozen basil for about 20 seconds. Remove from the microwave and stir in the egg mixture until combined. Coat a nonstick skillet with some cooking spray and heat over medium heat. Pour in the egg mixture and reduce the heat. <\/p>\n\n\n\n

        Cook until eggs start to set. Lift up the edges of the set egg to allow the uncooked areas to run under. Cook until it is still shiny, but cooked through. Remove from heat. Place peppers and cheese on half of the omelet and then sprinkle with salt and pepper. Fold over the other half of the egg. Slide the omelet onto a warm plate and serve with some orange wedges. <\/p>\n\n\n\n

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        4. Asparagus-Cheese Omelet<\/h3>\n\n\n\n

        What you need: <\/p>\n\n\n\n

        • 5 thin spears of asparagus<\/li>
        • 3 egg whites<\/li>
        • \u00bd tsp of olive oil<\/li>
        • 1 ounce of cheese of your choice<\/li>
        • Sweet pepper cut into slivers<\/li>
        • Tsp of parsley<\/li><\/ul>\n\n\n\n

          To make: <\/p>\n\n\n\n

          Coat a large skillet with some cooking spray. Add the asparagus to the skillet and cook until they are crisp-tender and browned slightly. Turn the asparagus occasionally during the cooking process. Cover with some foil and set aside. In a bowl, mix the egg whites with some pepper. Heat oil in an 8-inch skillet over medium heat. <\/p>\n\n\n\n

          Add the egg whites to the skillet. Reduce heat. As the eggs begin to set, lift up the edges carefully and let the uncooked part run under. Continue until the egg is fully set and still shiny. Arrange the asparagus on half of the eggs and then top with cheese. Fold the other half of the egg over the top. Top the omelet with the sweet peppers and some parsley. Serve hot. <\/p>\n\n\n\n

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          5.  Spanish Potato Omelette<\/h3>\n\n\n\n

          What you need: <\/p>\n\n\n\n

          • Nonstick cooking spray<\/li>
          • A pound of russet potatoes, peeled and cut into \u00be-inch pieces<\/li>
          • 2 tbsp of olive oil<\/li>
          • \u00bd cup of chopped onion<\/li>
          • \u00be tsp of salt<\/li>
          • Dash of pepper<\/li>
          • 12 eggs, beaten lightly<\/li>
          • \u00bd cup of shredded cheddar<\/li>
          • \u00bd cup of chopped tomato<\/li><\/ul>\n\n\n\n

            To make: <\/p>\n\n\n\n

            Line a crockpot with a disposable slow cooker liner. Coat liner with some cooking spray. In a skillet, cook the potatoes in oil over medium heat for five minutes, until they are slightly browned. Add in the onion and cook until onion is tender. Move the potatoes to the crockpot. Sprinkle with the salt and pepper. <\/p>\n\n\n\n

            Pour the eggs over the top of the potatoes, stirring gently to distribute the potatoes evenly. Cook on low for about 2 12 hours or until the eggs are set. Use a knife to loosen up the omelet from the liner and transfer to a plate. Sprinkle the cheese over the top. Cut into wedges and top with some tomato. Serve warm <\/p>\n\n\n\n

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            6. Easy and Quick Omelette<\/h3>\n\n\n\n

            What you need: <\/p>\n\n\n\n

            • Cooking spray<\/li>
            • 2 cups of egg product or eggs<\/li>
            • 2 tbsp of chives, chopped<\/li>
            • Parsley, salt to taste<\/li>
            • Dash of cayenne pepper<\/li>
            • \u00bd cup of cheddar<\/li>
            • 2 cups of spinach leaves<\/li>
            • \u2154 cup of chopped red pepper<\/li>
            • 2 tbsp of green onion<\/li>
            • Tbsp of cider vinegar<\/li>
            • Dash of pepper<\/li><\/ul>\n\n\n\n

              To make: <\/p>\n\n\n\n

              Coat a skillet with some nonstick cooking spray. Heat the skillet over medium-high heat. In a bowl, mix the egg product, salt, cayenne pepper, and chives. Use a whisk to beat the egg mixture until they are frothy. Pour the mixture into the heated skillet. Stir gently with a wooden spoon until there are small pieces of an egg surrounded by liquid. <\/p>\n\n\n\n

              Cook until the egg is set, but still shiny. Then sprinkle with some cheese, top with a cup of spinach and \u00bc cup of red pepper relish. To make the relish combine the pepper, vinegar, green onion, and pepper in a bowl. Fold over the unfilled side. Move the omelet to a platter and top with the rest of the relish. <\/p>\n\n\n\n

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              7. Provencal Omelette<\/h3>\n\n\n\n

              What you need: <\/p>\n\n\n\n

              • 2 cups sliced mushrooms<\/li>
              • 3 tbsp green onion, sliced<\/li>
              • A clove of minced garlic<\/li>
              • 1 cup egg product or 4 eggs<\/li>
              • \u00bc tsp herbs de Provence<\/li>
              • Dash of salt<\/li>
              • Dash of pepper<\/li>
              • Tsp of olive oil<\/li>
              • \u00bc cup of mozzarella cheese<\/li>
              • 1 tbsp of shredded asiago or parmesan cheese<\/li>
              • A plum tomato, chopped<\/li>
              • Fresh parsley<\/li><\/ul>\n\n\n\n

                To make:<\/p>\n\n\n\n

                Coat a six or seven-inch skillet with nonstick cooking spray. Preheat the skillet over medium. Add in the mushrooms, garlic, and green onion. Cook until tender. Remove the mushroom mix from the skillet with a slotted spoon and set aside. In a bowl combine an egg or egg product with the salt, pepper, and herbs de Provence. <\/p>\n\n\n\n

                Beat until well combined. Pour into the skillet. Cook for a minute without stirring. Lift egg so that the liquid runs underneath. Sprinkle with half the mozzarella. Top with mushroom mixture. Cook until cheese melts. Fold the other edge over the filling. Transfer to a plate and prepare another omelet in the same way. Top with parmesan or asiago cheese and the chopped tomato and parsley if desired. <\/p>\n\n\n\n

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                8. Spinach with Italian Cheese<\/h3>\n\n\n\n

                To make: <\/p>\n\n\n\n

                • An egg<\/li>
                • An egg white<\/li>
                • \u00bc tsp of Italian seasoning<\/li>
                • Dash of salt<\/li>
                • Dash of cayenne pepper<\/li>
                • \u00bd cup baby spinach leaves, chopped<\/li>
                • 4 cherry tomatoes, cut in half<\/li>
                • 3 tbsp of Italian cheese blend, shredded<\/li><\/ul>\n\n\n\n

                  To make:<\/p>\n\n\n\n

                  In a bowl, mix the egg, the egg white, the Italian seasoning, a dash of salt and some cayenne pepper. Beat until combined. Coat a skillet with nonstick cooking spray. Preheat the skillet over medium heat. Add the egg mixture to the skillet. Reduce the heat. When the egg starts to set, lift and let liquid run underneath. <\/p>\n\n\n\n

                  When the egg is set, arrange the spinach, tomatoes, and 2 tbsp of cheese on one side. Gently fold over the other half. When cheese has started to melt, slide the omelet onto a serving plate. Sprinkle with the rest of the cheese and serve while still warm. You can double or triple the recipe to make as many omelets as you need. <\/p>\n\n\n\n

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                  9. Omelet with Avocado and Kale<\/h3>\n\n\n\n

                  What you need:<\/p>\n\n\n\n

                  • 2 large eggs<\/li>
                  • Tsp of milk<\/li>
                  • Dash of salt<\/li>
                  • 2 tsp olive oil, divided<\/li>
                  • A cup of kale, chopped<\/li>
                  • Tbsp of lime juice<\/li>
                  • Tbsp of cilantro<\/li>
                  • Tsp sunflower seeds<\/li>
                  • Dash of red pepper<\/li>
                  • \u00bc of an avocado, sliced<\/li><\/ul>\n\n\n\n

                    To make: <\/p>\n\n\n\n

                    Beat the eggs with the milk and the salt in a bowl. Heat a tsp of olive oil in a nonstick skillet set on medium heat. Add the egg mixture and cook until bottom sets and the center is a bit runny. Flip it over and cook until set. <\/p>\n\n\n\n

                    Transfer the egg to a plate. Coo the kale with a tsp of oil, lime juice, sunflower seeds, red pepper, a dash of salt, and some cilantro. Top the omelet with the cooked kale and then top with the sliced avocado. Fold over and serve. You can top with some parmesan or another type of cheese if desired. <\/p>\n\n\n\n

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                    10. Tomato and Spinach Omelette<\/h3>\n\n\n\n

                    What you need:<\/p>\n\n\n\n

                    • Tsp of olive oil<\/li>
                    • 5 cherry tomatoes, cut in half<\/li>
                    • A scallion, sliced<\/li>
                    • A cup of baby spinach<\/li>
                    • \u00bd cup of liquid egg<\/li>
                    • \u00bd tsp of salt<\/li>
                    • \u00bd tsp pepper<\/li>
                    • Tbsp of water<\/li><\/ul>\n\n\n\n

                      To make:<\/p>\n\n\n\n

                      Spray a skillet with some non-stick cooking spray. Add in the oil and heat over medium heat. Add in the tomatoes and the scallion and cook until softened. About two minutes. Place the spinach over the tomatoes and cook until wilted, about thirty seconds. Stir to combine. Pour the egg substitute over the mixture and reduce the heat to low. <\/p>\n\n\n\n

                      Continue cooking, stirring constantly with a rubber spatula until the egg begins to set. Continue to cook, lifting the edges so the uncooked eggs flow under until it is set. Sprinkle the cheese and a dash of salt and pepper over the omelet. Lift the egg up and drizzle the remaining water under it. Cover and reduce the heat to low and cook until the egg sets. Fold it over, remove from pan and then serve. <\/p>\n\n\n\n

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                      11. Chicken and Apple Omelette<\/h3>\n\n\n\n

                      What you need:<\/p>\n\n\n\n

                      • 2 tsp of butter, divided<\/li>
                      • An apple with the skin on<\/li>
                      • \u00bc tsp of cinnamon<\/li>
                      • 2 tsp of brown sugar<\/li>
                      • 4 eggs, medium<\/li>
                      • A tbsp of milk<\/li>
                      • \u00bd cup of cooked chicken, diced<\/li>
                      • \u00bc cup of shredded cheddar cheese<\/li><\/ul>\n\n\n\n

                        To make: <\/p>\n\n\n\n

                        Core the apple, slice finely. Grate the cheese and set aside. Melt a tsp of butter in a skillet over medium heat. Add the apple to the pan and sprinkle with brown sugar and cinnamon. Saute until tender. Remove from skillet and then set aside. <\/p>\n\n\n\n

                        Beat the eggs and the milk in a medium bowl. Melt another tsp of butter in the same skillet. Pour in the eggs. As the eggs are beginning to set, lift edges to allow the uncooked egg to run under. Sprinkle half the omelet with the cooked chicken, apples, and cheese. When eggs are set and cheese has melted, remove from the heat, fold the omelet in half and serve. <\/p>\n\n\n\n

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                        12. Smashed Avocado with Egg Whites<\/h3>\n\n\n\n

                        What you need: <\/p>\n\n\n\n

                        • 4 egg whites<\/li>
                        • 3 tbsp of shredded cheddar cheese<\/li>
                        • \u00bc of an avocado smashed<\/li>
                        • Salt and pepper to taste<\/li><\/ul>\n\n\n\n

                          To make: <\/p>\n\n\n\n

                          Beat the egg whites together in a bowl. Season with some salt and pepper and then set aside. Place an omelet pan over low heat. Pour the egg mix into the pan and when it starts to firm, lift up to let the liquid part run under. Cook until it is cooked through and still shiny. Spread the mashed avocado over one half of the cooked egg. <\/p>\n\n\n\n

                          Top with the cheese. Fold the edge over to cover the avocado and the cheese. Remove it from the heat and then season with some salt and pepper as needed. Serve the avocado and egg white omelet with some salsa and additional cheese. You can also add in some chicken or even top with some sour cream. <\/p>\n\n\n\n

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                          13. Mushroom with Microgreens Omelette<\/h3>\n\n\n\n

                          What you need:<\/p>\n\n\n\n

                          • \u00be cup of microgreens<\/li>
                          • Tbsp of butter, divided<\/li>
                          • 1 \u00bd ounce of mushrooms, sliced<\/li>
                          • Salt and pepper to taste<\/li>
                          • 3 large eggs<\/li><\/ul>\n\n\n\n

                            To make: <\/p>\n\n\n\n

                            Heat half of the butter in a small skillet over medium heat. Cook the mushrooms. Do not stir. Cook until the liquid begins to release, about two minutes. Season with some salt and pepper. Stir. Cook until browned. <\/p>\n\n\n\n

                            Transfer to a bowl and mix in the microgreens. Whisk the eggs in a bowl until combined. Melt the remaining butter in the skillet. Pour the eggs into the skillet and then cook without disturbing until the edges are slightly set. <\/p>\n\n\n\n

                            With a spatula, tilt the eggs up to let the liquid run under. Cook for about two more minutes. Place the mushroom mix on one side of the omelet. Use a spatula to fold the other side of the omelet over the filling. Serve hot. <\/p>\n\n\n\n

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                            14. Avocado and Arugula Omelette<\/h3>\n\n\n\n

                            What you need: <\/p>\n\n\n\n

                            • 2 large eggs<\/li>
                            • Tsp of milk<\/li>
                            • Dash of salt<\/li>
                            • 2 tsp olive oil<\/li>
                            • \u00bd cup of arugula<\/li>
                            • Tsp of lemon juice<\/li>
                            • \u00bc cup of diced avocado<\/li>
                            • 2 tbsp of Greek yogurt<\/li><\/ul>\n\n\n\n

                              To make:Beat the eggs with the milk and a dash of salt. Heat a tsp of oil in a skillet over medium heat. Add in the egg mixture and cook until bottom sets. Flip the omelet over and then cook until set, about 30 more seconds. <\/p>\n\n\n\n

                              Move to a plate. Toss the arugula with a tsp of oil and some lemon juice in a bowl. Top the omelet with the avocado, the 2 tbsp of Greek yogurt, and the arugula. <\/p>\n\n\n\n

                              Sprinkle a dash of salt over the top. Fold the omelet over the toppings and serve warm. You can add in some diced tomatoes, mushrooms, and other veggies if desired.<\/p>\n\n\n\n

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