Written by Tamara Willner
Medically reviewed by 

2 min read
Last updated November 2019

This omelette recipe is a great base; it’s fluffy and light. You can have it plain or choose one of our variations to jazz it up.

Recipe: Omelette

Prep and cooking time: 15 mins

Serves: 1


  • 1 tbsp butter
  • 2 tbsp plain natural or Greek yoghurt
  • 2-3 medium or large eggs
  • Fresh or dried herbs (optional)


The American:

  • 1⁄2 green pepper, diced
  • 1 large tomato, diced
  • 50g ham, finely sliced
  • 40g cheddar cheese, grated

The Greek:

  • 2 spring onions, finely sliced
  • 1/2 courgette, diced
  • 25g fresh fennel, very finely diced (optional)
  • 1 tsp dried oregano
  • 40g feta cheese, crumbled

The Italian:

  • 6-8 small mixed colour tomatoes or cherry tomatoes, diced
  • 1 small shallot, finely diced
  • 6-8 basil leaves, sliced
  • 40g fresh mozzarella or feta cheese, roughly diced/torn


  1. Gently mix the eggs in a small bowl with yoghurt and a pinch of salt and pepper (and any dried herbs).
  2. Heat a non-stick frying pan, over medium heat. If you’re adding any vegetables, cook these in a drizzle of olive oil for 2-3mins to soften. Transfer to a side dish.
  3. Add the butter to the pan, when it’s melted (but not browned), pour the egg mix in. Once the mixture starts to set, tilt the pan and use a spatula to lift the edges slightly to allow the raw egg to flow underneath.
  4. Distribute the cooked vegetables, cheese, and/ or fresh herbs over the top. If your pan has a lid, put it on, but this isn’t essential.
  5. When the omelette starts to firm up around the edges, tilt the pan and fold it over in half.
  6. Serve immediately.
Write a response
Floreen Anthony
16 September, 2019

Beautiful breakfast loving it my first one srated today thanks