50 Delicious Omelet Recipes For Breakfast – Breakfast Omelets

To Try Today

Breakfast Ideas – The Breakfast Recipes Cookbook Collection

By Pamela Kazmierczak
Copyright Information:

All rights reserved. No part of this book may be used, reproduced or

transmitted in any form or by any means without the express written
permission of the author.

Copyright May 2014 by Pamela Kazmierczak

Introduction
Thank You For Downloading This Cookbook
Ham and Cheese Omelette
Baked Omelette
Baby Spinach Omelette
Baked Denver Omelette
Denver Omelette
Greek Omelette
Bacon Swiss Omelette
Four Cheese Omelette
Mexican Omelette
Brie and Herb Omelette
Spanish Omelette
Crab Omelette
Egg White Omelette
Western Omelette
Smoked Salmon and Green Onions Omelette
Pepper Jack Cheese and Salsa Omelette
Mediterranean Omelette
Kale and Cheddar Omelette
Mushroom and Cheese Omelette
Guacamole Omelette
Green Chile and Cheese Omelette
Meat Lovers Omelette
Sausage and Sharp Cheese Omelette
Roasted Red Pepper and Onion Omelette
Ham and Turkey Omelette
Spinach Tomato Omelette
Pizza Omelette
 White Cheddar and Apple Smoked Bacon Omelette
Cheese and Pepper Omelette
Artichoke and Goat Cheese Omelette
Zucchini and Cheese Omelette
Roasted Butternut Squash Omelette
Broccoli and Cheddar Omelette
Cheeseburger Omelette
Caprese Omelette
Quinoa Omelette
Thai Omelette
Chinese Omelette
Indian Omelette
Roasted Tomatoes and Onions Omelette
Cajun Omelette
Apple and Sausage Omelette
Potato and Leek Omelette
Truffle Omelette
Turkey and Spinach Omelette
Shrimp Omelette
Sautéed Mushrooms and Onions Omelette
Loaded Potato Omelette
Hot Dog Omelette
Steak and Cheese Omelette
Author Page
One Last Thing:
Introduction

Welcome to the ninth Volume of the Breakfast Ideas – The Breakfast Recipes
Cookbook Collection!

This cookbook has 50 delicious omelet recipes to try for breakfast (or lunch,
brunch or dinner) today! From the standard and basic recipes, to ones that are
a little more unique and different.

I hope you enjoy the recipes you find within this book!
Thank You For Downloading This Cookbook

I have been publishing cookbooks on Amazon for awhile now – want to see
other books I have published? Check out my Author Page.

After awhile I wanted to do something to thank all of my loyal customers,

whether it is people who spent money on my books or downloaded them
during a promotion.

I decided to create a website with brand new recipes and let all my customers
know about it, so they could get one or two new free recipes from me
everyday! Please visit my Website Life Food Happiness to check out my
other recipes! I hope you enjoy them!

Of course, I always want to do things to make my customers happy. So I

decided that on my website I would also publish a daily post on which of my
cookbooks on Amazon are free that day! So if you are thinking of
downloading a cookbook but not sure which one to try and you enjoy my
recipes, you might want to know more about my free kindle cookbooks.

Be sure to check out my website and bookmark it. Feel free to leave
comments and let me know what you think!

Finally – If you do enjoy this cookbook, I would appreciate it if you could go

back to Amazon and leave me a review! I am always looking for input on
how to improve my current cookbooks and what people do like, so I can keep
that in mind when creating future cookbooks!
Thank You So Much For Downloading This Book!

Pamela Kazmierczak
Ham and Cheese Omelette

This easy to make omelette makes for a hearty breakfast.

Ingredients:

3 large eggs
2 tablespoons of milk
1 thick slice of cooked ham, chopped
1 cup of shredded Swiss cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the ham and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
Serve with whole-wheat toast.
Baked Omelette

This omelette recipe is unbelievably easy; simply mix ingredients together

and bake.

Ingredients:

6 large eggs
1/2 cup of milk
1/2 cup of red onion, diced
3 thick slices of cooked ham, chopped
1 cup of shredded cheddar cheese
salt and ground black pepper to taste

Directions:

Preheat the oven to 350 degrees F. Lightly grease an 8x8-inch casserole

dish. Set aside.

Beat the eggs and milk together. Add seasonings, ham, onion and cheese.

Pour into the greased casserole dish.

Bake for 40 minutes, till eggs are set.

Serve immediately.

Serving suggestion:

Serve with toast and fruit.

Baby Spinach Omelette

Kick-start your morning with this great spinach omelette.

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of red onion, diced
1 1/2 cups of baby spinach leaves, chopped
1 cup of shredded Swiss cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the onion and
spinach and sauté until the onion is soft and the spinach is wilted, about 5
minutes. Remove from the pan and set aside.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the spinach mixture and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with sliced tomato and toast.

Baked Denver Omelette

This omelette is the perfect weekend breakfast indulgence.

Ingredients:

6 large eggs
1/2 cup of milk
1/2 cup of red onion, diced
1/2 cup of green bell pepper, chopped
3 thick slices of cooked ham, chopped
1 cup of shredded cheddar cheese
2 tablespoons of butter
salt and ground black pepper to taste

Directions:

Preheat the oven to 350 degrees F. Lightly grease an 8x8-inch casserole

dish. Set aside.

Melt butter in a skillet over medium heat. Add the onion and bell pepper and
sauté for about 5 minutes. Add the chopped ham and cook for a further
minute.

Beat the eggs and milk together. Add seasonings, cheese and ham mixture.

Pour into the greased casserole dish.

Bake for 40 minutes, till eggs are set.

Slice and serve immediately.

Serving suggestion:

Serve with a green salad for a light dinner.

Denver Omelette

Cheese, ham and bell peppers are the perfect combination in this hearty
breakfast omelette.

Ingredients:

3 large eggs
2 tablespoon of milk
1/4 cup of red onion, diced
1/2 cup of green bell pepper, chopped
3 thick slices of cooked ham, chopped
1 cup of shredded cheddar cheese
2 tablespoons of butter
salt and ground black pepper to taste

Directions:

Melt the butter in a nonstick skillet over medium heat. Add the onion and
bell pepper and sauté until soft, about 5 minutes. Add the chopped ham and
cook for a further minute.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
Serve with buttered toast.
Greek Omelette

This unique omelette combines great flavors to make a very filling breakfast,
lunch or dinner.

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of red onion, diced
1/2 cup of grape tomatoes, halved
1 1/2 cups of baby spinach leaves, chopped
1/4 cup of crumbled feta cheese
1 teaspoon of olive oil
ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the onion and
spinach and sauté until the onion is soft and the spinach is wilted, about 5
minutes. Remove from the pan and set aside.

Whisk the eggs together with the milk and season with black pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the spinach mixture and top with the tomato and feta cheese.

Cook undisturbed until egg is set, then flip half the omelette over and cook
for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
Add some chopped black olives if desired.
Bacon Swiss Omelette

This omelette recipe requires very few ingredients but the results are
spectacular.

Ingredients:

3 large eggs
2 tablespoons of milk
2 slices of bacon, cooked and crumbled
1 cup of shredded Swiss cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the bacon and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Chopped ham can be used instead of bacon.

Four Cheese Omelette

This is the perfect omelette for cheese-lovers and a good base recipe to adapt
to your liking.

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of shredded cheddar cheese
1/4 cup of shredded Swiss cheese
1/4 cup of Parmesan cheese
1/4 up of Emmenthal cheese
1 tomato, chopped
1 scallion, chopped
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then top with
scallions and tomato. Sprinkle the cheeses over.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
Any of your favorite cheeses can be used in this omelette.
Mexican Omelette

A fun twist on a traditional omelette and so easy to make.

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of red onion, diced
1/2 cup of green bell pepper, chopped
1/2 cup of salsa, drained
1 cup of shredded Monteray Jack cheese
2 tablespoons of butter
salt and ground black pepper to taste

Directions:

Melt the butter in a nonstick skillet over medium heat. Add the onion and
bell pepper and sauté until soft, about 5 minutes.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then spoon the
salsa evenly over the eggs and sprinkle with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve topped with a dollop of sour cream.

Brie and Herb Omelette

A few simple ingredients create a scrumptious omelette that you can easily
experiment with to come up with your favorite combinations.

Ingredients:

3 large eggs
2 tablespoons of milk
2 slices of Brie cheese
2 tablespoons of parsley, chopped
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then arrange the
brie slices across the omelette.

Cook undisturbed until egg is set, then flip half the omelette over and cook
for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with a tomato salad.

Spanish Omelette

A hearty one-pan omelette that is substantial enough to serve for dinner.

Ingredients:

8 large eggs
2 large potatoes, peeled and thinly sliced
1 white onion, peeled and sliced
3 tablespoons of parsley, chopped
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the potatoes and
onions and cook partially covered for 30 minutes, stirring occasionally.

Whisk the eggs and season with salt and pepper. Stir in the parsley and add
the eggs to the pan and cook until set, pulling up the edges a few times to let
any uncooked egg run to the bottom.

Invert the omelette onto a plate and slide back into the pan, cooking for a
minute more on the other side.

Invert onto a plate and serve immediately.

Serving suggestion:

Serve with a green salad.

Crab Omelette

This one is sure to impress; great when you are having company over for
brunch.

Ingredients:

3 large eggs
2 tablespoons of milk
1/2 cup of flaked crabmeat
1 scallion, chopped
1/2 cup of shredded Parmesan cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the crab and scallions. Top with the cheese.

Cook undisturbed until egg is set, then flip half the omelette over and cook
for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Add some crumbled bacon if desired.

Egg White Omelette

A healthy, easy to make weekday breakfast.

Ingredients:

4 egg whites
2 tablespoons of water
1/4 cup of red onion, diced
1 cup of baby spinach leaves, chopped
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the onion and
spinach and sauté until the onion is soft and the spinach is wilted, about 5
minutes. Remove from the pan and set aside.

Whisk the eggs together with the water and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the spinach mixture.

Cook undisturbed until egg is set, then flip half the omelette over and cook
for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with slices of tomato.

Western Omelette

A great breakfast recipe for those lazy weekends in.

Ingredients:

4 large eggs
2 tablespoon of milk
1/4 cup of red onion, diced
1/2 cup of green bell pepper, chopped
1/2 cup of red bell pepper, chopped
4 thick slices of cooked ham, chopped
1 cup of shredded Monteray Jack cheese
2 tablespoons of butter
salt and ground black pepper to taste

Directions:

Melt the butter in a nonstick skillet over medium heat. Add the onion and
bell peppers and sauté until soft, about 5 minutes. Add the chopped ham and
cook for a further minute.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
Use crumbled bacon instead of ham if desired.
Smoked Salmon and Green Onions Omelette

A luxurious twist to a traditional omelette - great for when you're having

guests over for breakfast or brunch.

Ingredients:

3 large eggs
2 tablespoons of heavy cream
1/4 cup of smoked salmon, chopped
1 green onion, finely chopped
1/4 cup of cream cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the heavy cream and season with salt and
pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the smoked salmon and green onions. Add the cream cheese in spoonfuls
over the top.

Cook undisturbed until egg is set, then flip half the omelette over and cook
for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
This recipe is easily doubled or tripled according to how many you are
cooking for. Each omelette has to be cooked separately though.
Pepper Jack Cheese and Salsa Omelette

A colorful, delicious omelette with peppers, cheese and salsa.

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of red onion, diced
1/2 cup of green bell pepper, chopped
1/2 cup of salsa, drained
1 cup of shredded pepper Jack cheese
2 tablespoons of butter
salt and ground black pepper to taste

Directions:

Melt the butter in a nonstick skillet over medium heat. Add the onion and
bell pepper and sauté until soft, about 5 minutes.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then spoon the
salsa evenly over the eggs and sprinkle with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with a spoon of sour cream and hot sauce.

Mediterranean Omelette

Fresh Mediterranean flavors all wrapped up in a fluffy omelette.

Ingredients:

3 large eggs
2 tablespoons of milk
1/2 cup of grape tomatoes, halved
1 tablespoon of black olives, chopped
1 tablespoon of scallions, chopped
1/4 cup of crumbled feta cheese
1 teaspoon of olive oil
ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. In a bowl, mix together
the tomato, olives, scallions and feta cheese. Season with black pepper.

Whisk the eggs together with the milk. Add the eggs to the pan and cook
until just starting to set, then sprinkle evenly with the feta mixture.

Cook undisturbed until egg is set, then flip half the omelette over and cook
for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with crusty bread.

Kale and Cheddar Omelette

Create this tasty omelette from a few simple ingredients.

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of red onion, diced
1 1/2 cups of kale leaves, chopped
1 cup of shredded cheddar cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the onion and kale
and sauté until the onion is soft and the kale is wilted, about 5 minutes.
Remove from the pan and set aside.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the kale mixture and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with bacon for a hearty breakfast.

Mushroom and Cheese Omelette

This omelette is made from only five ingredients but yields a delicious, filling
meal.

Ingredients:

3 large eggs
2 tablespoons of milk
1 cup of button mushrooms, sliced.
1 cup of shredded Swiss cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over high heat. Add the mushrooms and
cook until just starting to brown. Reduce the heat to medium.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Chopped ham can be added if desired.

Guacamole Omelette

A unique and tasty omelette recipe that is sure to be a hit.

Ingredients:

3 large eggs
2 tablespoons of milk
salt and ground black pepper to taste

For the guacamole:

1 ripe avocado, peeled and chopped
1 small tomato, diced
1 small red onion, diced
1 teaspoon finely chopped cilantro
juice of half a lime
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Mash all the guacamole ingredients together with a fork. Set aside.

Whisk the eggs together with the milk and season with salt and pepper.

Add the eggs to the pan and cook until just set, swirling the pan if necessary
to ensure the eggs cook evenly.

Remove from the heat and spoon the guacamole over one half of the
omelette. Fold over the other half and serve immediately.
Serving suggestion:

Serve topped with spoonfuls of salsa.

Green Chile and Cheese Omelette

Spice up your breakfast with this great tasting omelette.

Ingredients:

3 large eggs
2 tablespoons of milk
1 teaspoon of green chili salsa
1 cup of shredded cheddar cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the ham and top with the green chili.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve topped with a spoon of sour cream.

Meat Lovers Omelette

A very filling omelette recipe with three kinds of meat.

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of cooked ham, chopped
1/4 cup of sausage, cooked and crumbled
1/4 cup of bacon, cooked and crumbled
1 cup of shredded Swiss cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the meats and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with whole-wheat toast.

Sausage and Sharp Cheese Omelette

Fluffy eggs stuffed with sausage and melted cheese - definitely a winner!

Ingredients:

3 large eggs
2 tablespoons of milk
1 cup of sausage, cooked and crumbled
1 cup of shredded Sharp Cheddar cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the sausage and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Use hot Italian sausage if you want to spice up your omelette a bit.
Roasted Red Pepper and Onion Omelette

The deep smoky flavor of roasted peppers takes this omelette to another
level.

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of red onion, chopped
half a red bell pepper
1 cup of shredded cheddar cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Roast the bell pepper directly over the flame of the stove top, using tongs to
turn it occasionally until all of the outer skin is blackened and charred. Allow
to cool slightly, then peel off the skin and chop into small pieces.

Heat the oil in a nonstick skillet over medium heat. Add the onion and sauté
until softened.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the bell peppers and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Try using goats cheese instead of the cheddar.

Ham and Turkey Omelette

This delicious breakfast omelette is a great way to use up any leftover turkey.

Ingredients:

3 large eggs
2 tablespoons of milk
1 thick slice of cooked ham, chopped
1/4 cup of cooked turkey, shredded
1 cup of shredded Swiss cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the meats and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with toast and fruit.

Spinach Tomato Omelette

Spinach, tomato and onion make this a hearty breakfast that will keep you
full until lunchtime.

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of red onion, chopped
1 cup of grape tomatoes, quartered
1 1/2 cups of baby spinach leaves, chopped
1 cup of shredded cheddar cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the onion and
spinach and sauté until the onion is soft and the spinach is wilted, about 5
minutes. Add the tomatoes and cook for another minute. Remove from the
pan and set aside.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the spinach mixture and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Try using feta cheese for a lighter option.

Pizza Omelette

Kids are bound to love this fun breakfast.

Ingredients:

3 large eggs
2 tablespoons of milk
8 slices of pepperoni
1/4 cup of shredded mozzarella cheese
1/4 cup of pizza sauce
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then layer the
pepperoni slices over the top and sprinkle with the cheese.

Cook undisturbed until egg is set and cheese is melted, then spread the pizza
sauce over half the omelette and flip the other half over. Cook for a further
minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

This makes a good base recipe that can be adjusted to your liking. Try adding
any of your favorite pizza toppings.
White Cheddar and Apple Smoked Bacon Omelette

An easy to follow omelette recipe that can be made in minutes.

Ingredients:

3 large eggs
2 tablespoons of milk
2 slices of apple smoked bacon, cooked and crumbled
1 cup of shredded white cheddar cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the bacon and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

The white cheddar works really well in this recipe but you can use any cheese
you have on hand instead.
Cheese and Pepper Omelette

This breakfast dish is quick and easy to make yet looks and tastes great.

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of red onion, diced
1/4 cup of green bell pepper, diced
1/4 cup of red bell pepper, diced
1 cup of shredded sharp cheddar cheese
2 tablespoons of butter
salt and ground black pepper to taste

Directions:

Melt the butter in a nonstick skillet over medium heat. Add the onion and
bell pepper and sauté until soft, about 5 minutes.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with bacon and toast for a full breakfast.

Artichoke and Goat Cheese Omelette

This omelette with artichokes and goats cheese is fancy enough to serve
when you're having guests over. Serve with a side salad for a full meal.

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of red onion, diced
1/4 cup of goats cheese, crumbled
3 marinated artichoke hearts, chopped
1 tablespoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the onion and sauté'
until soft, about 5 minutes. Add the artichokes and cook for a further minute
to heat. Remove from the pan and set aside.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
artichoke mixture and top with the goats cheese.

Cook undisturbed until egg is set, then flip half the omelette over and cook
for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
Serve with a salad and crusty garlic bread
Zucchini and Cheese Omelette

This delightful omelette is packed full of healthy vegetables.

Ingredients:

3 large eggs
2 tablespoons of milk
1/2 cup of sliced zucchini
1/4 cup of red onion, diced
1/4 cup of grape tomatoes, quartered
1/2 cup of shredded Fontina cheese
1 tablespoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the onion and
zucchini and sauté' until soft, about 5 minutes. Add the tomatoes and cook
for a further minute.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the cheese.

Cook undisturbed until egg is set, then flip half the omelette over and cook
for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
For a healthier option this recipe can be made using five egg whites.
Roasted Butternut Squash Omelette

There is a little bit of extra work required to make this omelette but the
results are so worth it.

Ingredients:

3 large eggs
2 tablespoons of milk
1/2 a butternut squash
1 small onion, sliced
1/4 cup of goats cheese
1 tablespoon of olive oil
1 tablespoon of butter
salt and ground black pepper to taste
1 clove of garlic, minced

Directions:

Preheat oven to 400 degrees F.

Peel and seed the butternut squash. Cut into 1-inch cubes.
In a large bowl, toss the butternut squash with the olive oil. Season with salt
and pepper and arrange on a baking sheet. Roast until the squash is tender,
about 25 minutes.

While the squash is roasting, melt the butter in a nonstick skillet over
medium heat. Add the onion and slowly caramelize, about 20 minutes. Add
the garlic and roasted butternut squash and cook for a further minute.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then crumble over
the goats cheese.
Cook undisturbed until egg is set, then flip half the omelette over and cook
for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

The butternut squash can be roasted beforehand and refrigerated until needed.
Broccoli and Cheddar Omelette

A great tasting breakfast omelette that can be made in minutes.

Ingredients:

3 large eggs
2 tablespoons of milk
1/2 cup of broccoli, cooked
1/2 cup of sharp cheddar cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then add the
broccoli on one half of the omelette. Sprinkle the cheese evenly over the
omelette.

Cook undisturbed until egg is set and cheese is melted, then flip the half
without the broccoli over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
Frozen broccoli can be used. Just prepare according to the manufacturer's
instructions beforehand.
Cheeseburger Omelette

Everyone loves a good cheeseburger so it just makes sense to have it in your

breakfast omelette!

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of red onion, sliced
1/2 cup of ground beef, browned
1/2 cup of shredded American cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the onion and sauté
until the onion is soft, about 5 minutes.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the ground beef and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Sandwich your omelette between toasted bread.

Caprese Omelette

If you like a Caprese salad you will love this breakfast treat!

Ingredients:

3 large eggs
2 tablespoons of milk
1 tomato, diced
1 small bunch of fresh basil, finely chopped
2 oz. of fresh mozzarella cheese, sliced
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.

Add the eggs to the pan and cook until just starting to set, then add the
tomatoes and basil.

Top with the mozzarella slices and cover pan for about a minute so the
mozzarella softens.

Flip half the omelette over and cook for another 30 seconds to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with a green salad.

Quinoa Omelette

Sneak in a healthy dose of quinoa in your breakfast omelette.

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of quinoa, cooked
1/4 cup of red onion, diced
1 small tomato, diced
1 1/2 cups of baby spinach
1/4 cup of goats cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the onion and
spinach and sauté until the onion is soft and the spinach is wilted, about 5
minutes. Add the tomato and cook for another minute. Remove from the pan
and set aside.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the spinach mixture. Layer the quinoa on top of the filling and crumble over
the goats cheese.

Cook undisturbed until egg is set, then flip half the omelette over and cook
for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Use five egg whites for a healthier option.

Thai Omelette

This Thai style omelette is bursting with different flavors that combine so
well together and can be eaten for breakfast, lunch or dinner.

Ingredients:

3 large eggs
2 tablespoons of milk
1 teaspoon of fish sauce
2 teaspoons of white pepper powder
1 teaspoon of fresh lime juice
1 scallion, chopped
1/4 cup of sausage, cooked and chopped
1 teaspoon of olive oil
salt and ground black pepper to taste
handful of fresh cilantro

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs together with the milk, fish sauce and white pepper.
Add the rest of the ingredients and continue whisking till eggs are frothy.

Pour the mixture in the pan and swirl the pan around to evenly distribute the
mixture. Cook undisturbed until the eggs have set in the middle.

Using a spatula on either side, flip the omelette completely over. Brown the
other side for about 2 minutes.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with hot sauce for dipping.

Chinese Omelette

Crunchy stir-fried vegetables enclosed in a fluffy egg omelette.

Ingredients:

3 large eggs
2 tablespoons of milk
1 teaspoon of light soy sauce
1 teaspoon of oyster sauce
1/2 cup of shiitake mushrooms, chopped
1/2 cup of beansprouts
1/4 cup of snow peas, thinly sliced
1 scallion, chopped
1 teaspoon of olive oil
1/4 teaspoon of ground garlic powder
1/4 teaspoon of ground ginger powder
salt and ground black pepper to taste
1 tablespoon of butter

Directions:

In a small bowl, mix together the soy sauce, oyster sauce, garlic and ginger
powder.

Heat the oil in a non-stick skillet over medium heat.

Add all the vegetables to the pan and stir-fry until soft, about minutes. Add
the soy sauce mixture to the pan and cook for another minute, stirring well.
Remove from the heat.

Melt the butter in another pan over medium heat.

Whisk the eggs together with the milk. Pour the eggs into the pan and swirl
the pan around to evenly distribute. Cook undisturbed until the eggs have set
in the middle.
Slide onto a plate and spread the vegetable mixture over half the omelette.
Fold the other half over to enclose the filling.

Serving suggestion:

You can add any chopped, cooked meat to the egg mix if desired.
Indian Omelette

A delicious, spicy omelette that is full of flavorful spices.

Ingredients:

3 large eggs
1/4 cup of red onion, diced
1 Serrano chile, minced
1/4 teaspoon of turmeric powder
1/4 teaspoon of paprika
salt and ground black pepper to taste
1 tablespoon of fresh cilantro, finely chopped
1 tablespoon of olive oil

Directions:

Heat the oil in a nonstick skillet over medium heat.

Whisk the eggs well. Add the rest of the ingredients to the eggs and whisk
until well combined.

Pour the mixture in the pan and swirl the pan around to evenly distribute.
Cover and cook undisturbed until the eggs have set in the middle, about 3
minutes

Using a spatula on either side, flip the omelette completely over. Brown the
other side for about 2 minutes.

Slide onto a plate and serve immediately.

Serving suggestion:

For a milder omelette, remove the seeds from the green chile before
chopping.
Roasted Tomatoes and Onions Omelette

The oven-roasted tomatoes add a wonderful depth of flavor to this omelette.

Ingredients:

3 large eggs
2 tablespoons of milk
1 plum tomato
1 small onion, sliced
1/4 cup of goats cheese
1 tablespoon of olive oil
1 tablespoon of butter
1/4 teaspoon of sugar
salt and ground black pepper to taste

Directions:

Preheat oven to 400 degrees F.

Cut the tomato in half lengthways. Remove the core and seeds. Place on a
baking sheet and drizzle with the olive oil. Sprinkle the salt, pepper and
sugar over the tomato and roast until it begins to caramelize, about 25
minutes.

While the tomato is roasting, melt the butter in a nonstick skillet over
medium heat. Add the onion and slowly caramelize, about 20 minutes.

Roughly chop the roasted tomato once cool enough to handle. Add to the
onions in the skillet and cook for another minute.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then crumble over
the goats cheese.

Cook undisturbed until egg is set, then flip half the omelette over and cook
for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with a simple green salad.

Cajun Omelette

Cajun spice gives this omelette a lovely kick.

Ingredients:

3 large eggs
2 tablespoon of milk
1 tablespoon of chicken Cajun spice
1/4 cup of red onion, diced
1/2 cup of green bell pepper, chopped
1/4 cup of tomato, chopped
2 cooked sausage links, sliced
1/2 cup of shredded mozzarella cheese
2 tablespoons of butter

Directions:

Melt the butter in a nonstick skillet over medium heat. Add the onion and
bell pepper and sauté until soft, about 5 minutes. Add the tomato and
sausage and cook for a further minute.

Whisk the eggs together with the milk and Cajun spice.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
Serve with crusty bread.
Apple and Sausage Omelette

A delicious and easy to follow breakfast recipe that is sure to be a winner.

Ingredients:

3 large eggs
2 tablespoon of milk
1 hot Italian sausage, casing removed
1 small Granny Smith apple, cored and chopped
1 scallion, chopped
1/2 cup of shredded cheddar cheese
1 tablespoon of olive oil
2 tablespoons of butter
salt and black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium-high heat. Add sausage and
cook for about 3 minutes, breaking up with a spoon. Add the scallion and
apple and continue stirring and cooking until the sausage is browned, about 4
minutes. Remove from the heat and set aside.

Melt the butter in another pan over medium heat.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the sausage mixture and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with whole-wheat toast.

Potato and Leek Omelette

This is a filling omelette that is great to serve with a salad for a quick dinner.

Ingredients:

8 large eggs
2 large potatoes, peeled and thinly sliced
1/2 cup of leeks, thinly sliced
1 white onion, peeled and sliced
3 tablespoons of parsley, chopped
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the leeks and onions
and sauté for about 5 minutes. Add the potatoes and cook partially covered
for 30 minutes, stirring occasionally.

Whisk the eggs and season with salt and pepper. Stir in the parsley and add
the eggs to the pan and cook until set, pulling up the edges a few times to let
any uncooked egg run to the bottom.

Invert the omelette onto a plate and slide back into the pan, cooking for a
minute more on the other side.

Invert onto a plate and serve immediately.

Serving suggestion:

This recipe works well with all kinds of vegetables. Try experimenting with
what you have on hand.
Truffle Omelette

A very simple recipe requiring only three ingredients, to let the luxurious
truffle flavor shine.

Ingredients:

3 large eggs
1 teaspoon of black truffle shavings
1 tablespoon of butter
salt and ground black pepper to taste

Directions:

Melt the butter in a nonstick skillet over medium heat.

Whisk the eggs and add the truffle shavings. Let the mixture sit for 5 minutes
to impart the truffle flavor to the eggs.

Season the eggs and add to the pan. Swirl the pan to distribute the eggs
evenly.

Cook undisturbed until egg is set, then flip half the omelette over.

Slide onto a plate and serve immediately.

Serving suggestion:

Serve with a green salad and crusty bread.

Turkey and Spinach Omelette

This delightful omelette is a perfect addition to any breakfast table.

Ingredients:

3 large eggs
2 tablespoons of milk
1/4 cup of red onion, diced
1 1/2 cups of baby spinach leaves, chopped
1/2 cup of shredded Swiss cheese
1/4 cup of cooked turkey, shredded
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the onion and
spinach and sauté until the onion is soft and the spinach is wilted, about 5
minutes. Add the turkey and cook for a further minute. Remove from the pan
and set aside.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the turkey mixture and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
Serve with sliced tomato and toast.
Shrimp Omelette

This shrimp omelette makes for a quick and tasty dinner.

Ingredients:

3 large eggs
2 tablespoon of milk
1/4 cup of red onion, diced
1/2 cup of green bell pepper, chopped
8 medium sized shrimp, peeled and deveined
1/2 cup of shredded Monterey Jack cheese
2 tablespoons of butter
salt and ground black pepper to taste

Directions:

Melt the butter in a nonstick skillet over medium heat. Add the onion, bell
pepper and shrimp sauté until shrimp turn pink, about 4 minutes. Spoon into
a bowl and set aside.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then layer the
shrimp mixture evenly over the omelette and sprinkle with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
Serve with a green salad.
Sautéed Mushrooms and Onions Omelette

Start off your day with this great tasting omelette that will keep you full until
lunchtime.

Ingredients:

3 large eggs
2 tablespoons of milk
1 small onion, sliced
1 cup of button mushrooms, sliced
1/2 cup of shredded Swiss cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the onion and
mushrooms and sauté until the onion is soft and the mushrooms are browned,
about 6 minutes. Spoon into a bowl and set aside.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the mushroom mixture and top with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
Serve with sliced tomato and toast.
Loaded Potato Omelette

A breakfast tribute to loaded potato skins all wrapped up in a fluffy omelette.

Ingredients:

8 large eggs
2 large potatoes, peeled and thinly sliced
6 slices of bacon, cooked and crumbled
2 tablespoons of fresh chives, chopped
1 cup of sharp cheddar cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Add the potatoes and
cook partially covered for 30 minutes, stirring occasionally.

Whisk the eggs and season with salt and pepper. Stir in the chives, bacon and
cheese and pour the mixture over the potatoes in the skillet. Cook until set,
pulling up the edges a few times to let any uncooked egg run to the bottom.

Invert the omelette onto a plate and slide back into the pan, cooking for a
minute more on the other side.

Invert onto a plate and serve immediately.

Serving suggestion:

Serve topped with sour cream.

Hot Dog Omelette

An easy to make omelette that kids are bound to love.

Ingredients:

3 large eggs
2 tablespoons of milk
2 hotdogs
1/2 cup of shredded Cheddar cheese
1 teaspoon of olive oil
salt and ground black pepper to taste

Directions:

Heat the oil in a nonstick skillet over medium heat. Cut the hot dogs into 1/4-
inch rounds. Add to the pan and cook for about a minute.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then sprinkle with
the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
Serve with whole-wheat toast.
Steak and Cheese Omelette

Steak, onion and peppers in a cheesy omelette.

Ingredients:

3 large eggs
2 tablespoon of milk
1/4 cup of red onion, diced
1/4 cup of green bell pepper, chopped
1/4 cup of cooked steak, thinly sliced
1/2 cup of shredded cheddar cheese
2 tablespoons of butter
salt and ground black pepper to taste

Directions:

Melt the butter in a nonstick skillet over medium heat. Add the onion and
bell pepper and sauté until soft, about 5 minutes. Add the sliced steak and
cook for a further minute, just to reheat. Remove the mixture from the pan
and set aside.

Whisk the eggs together with the milk and season with salt and pepper.
Add the eggs to the pan and cook until just starting to set, then add a layer of
the steak mixture. Sprinkle evenly with the cheese.

Cook undisturbed until egg is set and cheese is melted, then flip half the
omelette over and cook for a further minute to set.

Slide onto a plate and serve immediately.

Serving suggestion:
Serve with toast.
Author Page

If you enjoyed this book – please do not forget to review it on amazon!

Please check out my author page and bookmark it to find out what other
books I have available as well as keeping up with when I release new recipe
books!

My Amazon Author Page Can Be Found At:

http://www.amazon.com/-/e/B008GIXW8U
Again – Thank You For Downloading This Book – I hope you enjoyed the
recipes!
One Last Thing:

When you turn the page, Kindle will give you the opportunity to rate the
book and share your thoughts on Facebook and Twitter. If you believe the
book is worth sharing, would you take a few seconds to let your friends know
about it? If it turns out to make a difference in their lives, they’ll be forever
grateful to you. As I will.

All The Best,

Pamela Kazmierczak