Omelets are tasty and super-quick to knock together. A simple omelet is delicious, but if you like to mix things up, some of the other flavor combinations I’ve given you below are really good, whether you’re eating your omelet for breakfast, lunch, or even dinner on those nights when you don’t want to be in the kitchen for long.


  • A non-stick pan makes cooking an omelet much easier – they’re not too expensive and if you are going to get into making omelets it’s a great investment.
  • Omelets don’t always need to be folded in half with the filling inside, you can leave the omelet open and sprinkle over your favorite ingredients before finishing it under a hot grill until it’s bubbling and delicious.


  • Crack the eggs into a mixing bowl with the salt and pepper. Beat well with a fork.
  • Put a small frying pan on a low heat and let it get hot. Add a pat of butter. When thebutter has melted and is bubbling, add your eggs and move the pan around to spread them out evenly. When the omelet begins to cook and firm up, but still has a little rawegg on top, sprinkle over the cheese (I sometimes grate mine directly on to the omelet).
  • Using a spatula, ease around the edges of the omelet, then fold it over in half. When itstarts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate.


Tomato and Basil Omelet. Pick the leaves off 2 or 3 sprigs of fresh basil and roughly tear them. Cut a handful of cherry or grape tomatoes in half and add to the hot butter in the pan and season with a small pinch of the salt and pepper. Fry and toss around for about 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add your eggs and move the pan around to spread them out evenly. Continue as for the basic omelet.

Mushroom Omelet. Roughly chop 2 or 3 nice Portobello mushrooms and add them to the hot butter in the pan. Fry and toss around until golden, then turn the heat down to medium. Add your eggs and move the pan around to spread them out evenly. Continue as for the basic omelet.


Serving suggestions: Great served for breakfast with a slice or two of multi-grain toast or for lunch or dinner with a lovely fresh salad.

Tips from the dietitian: To reduce the fat, calories and cholesterol, make an omelet using one whole egg and one or two egg whites. To make this a more satisfying meal, add some steamed broccoli or a nice green salad – it will boost the nutrients and keep you full longer. When you eat an omelet in the diner, you’re probably eating three whole eggs which is more than you need – two is enough as a meal for one.

Food safety: Young children, the elderly and pregnant women may have weaker immune systems, which can put them at a higher risk of contracting things like salmonella. To be on the safe side, they should make sure that their omelets are fully cooked in the center and avoid eating foods that contain raw egg such as homemade mayonnaise or chocolate mousse.

hServes 1

2 large eggs
1/16 teaspoon sea salt
freshly ground black pepper, to taste
1 teaspoon butter
1 tablespoon grated Cheddar cheese


Mixing bowl
Small frying pan
Measuring spoons