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Top view of easy omelette with avocado, berries and cucumber on a grey plate on a a grey background with a gold fork

Easy Omelette Recipe

This classic omelette recipe is the perfect breakfast when you are looking for something simple, healthy, and filling. It can be easily customized to your liking and is vegetarian, keto, paleo and Whole30 compliant.

Course Breakfast
Cuisine American
Keyword how to cook an omelette, how to make an omelette, omelette recipe, western omelette
Prep Time 5 minutes
Cook Time 5 minutes
Author Kelly

Ingredients

  • 3 tsp avocado oiL, divided
  • 3 large eggs (or 2 large eggs + 1 egg white)
  • Trader Joe's onion salt + black pepper
  • 2/3 cup organic baby spinach
  • 1/4 cup sliced cremini mushrooms
  • fresh chopped parsley, to garinsh

Instructions

  1. Heat 1.5 teaspoons of avocado oil in a 9” skillet on medium heat.

  2. Add sliced mushrooms and saute for 3-4 minutes, until softened. Add spinach and cook for 1-2 minutes, then transfer mixture to a plate.

    Top view of spinach and mushrooms on a grey nonstick skillet
  3. In a medium bowl, whisk eggs and season with onion salt and pepper, to taste. Coat skillet with remaining oil then add egg mixture.

    Top view of scrambled eggs in a white bowl with a whisk
  4. Cook udisturbed for 30 seconds, then tilt pan and swirl pan to let the runny center cook. Once the edges are almost cooked (about 2 minutes), add the filling mixture to one side.

    Top view of a cooked omelette on a grey nonstick skillet
  5. Use the spatula to gently fold egg mixture to one side. Use spatula to gently fold te omelette over the filling. Cook for another minute or 2 (until desired doneness) then slide onto a plate.

    Top view of a cooked omelette on a grey nonstick skillet
  6. Top with fresh parsley, if desired.

    Top view of easy omelette with avocado, berries and cucumber on a grey plate on a a grey background with a gold fork