My Everyday Omelette in a pan with parsley strewn on top, and some feta cheese sprinkled throughout
Breakfast, Brunch

My “Everyday” Omelette


You know I am a sucker for breakfast, and brunch in general. I like the idea of starting with a really good, delicious meal. Let’s face it – I like the idea of really good meal in general. My “Everyday” Omelette is no exception to this rule. It is simple, yet feels elevated. You do not have to be a seasoned pro in the kitchen in order to make this. And it is a recipe I come back to often and make time and time again.

My Everyday Omelette in a pan with parsley strewn on top, and some feta cheese sprinkled throughout

So, what makes an omelette really good? In my opinion, good seasoning, delicious veggies that still have some to it, and fluffy eggs. The question then is, how do you ensure that your omelette becomes a culinary masterpiece (or simply tastes delicious)?

Start by frying of some onion and your veggies until just al dente. Mix the eggs and fluff really, really well with a fork. You are practically still fluffing them whilst they go in the pan. That is how you are best able to achieve that fluffy texture. And then slowly, slowly cook the omelette to perfection. By slow, I mean low heat so that it does not burn from the bottom. I also like to use a lid on my pan, as it ensures that the eggs also cook all the way through more quickly. Alternatively, you could also put the pan and lid into the oven for cooking the omelette through.

My Everyday Omelette in a pan with parsley strewn on top, and some feta cheese sprinkled throughout; photographed from the side

Variations and Creative Fillings For your Omelette

Personally, I used mushrooms in this omelette version. But I also find peppers work really well. Spinach is also a powerhouse, and I love me some tomatoes (albeit be sure to add them shortly before you are adding the eggs, as else they become too soft). If you do eat meat, some bacon or ham could work really well, as well as some smoked salmon. You could also swap the feta against parmesan cheese, which gives it an instant lift.

My Everyday Omelette in a pan with a wooden spatula taking one piece out

The Basics of Making an Omelette – Ingredients and Equipment

As I said above, you need lovely, delicious and fresh vegetables. You also need a pan that is non-stick, and preferably a lid for it to go on top. Other than that, your general kitchen knife, chopping board, and a bowl, and fork will totally do the job.

My Everyday Omelette in a pan with a wooden spatula taking one piece out

Why is my “Everyday” Omelette good for you?

Let’s talk a bit more about eggs, and why I deem them an amazing addition to my diet. Eggs are absolutely loaded with nutrients. They are also a complete source of protein, making them a rich, vegetarian protein option. Eggs contain vitamin A, vitamin B2, 9, and 12, as well as phosphorous and selenium. They also contain choline, vitamin D, E, calcium, and zinc. Choline, especially, is needed to produce healthy cells, for our liver function. It is also used as a neurotransmitter for our muscle control, memory, focus, and heartbeat regulation.

Whereas eggs contain quite a bit of cholesterol, it does not mean that your body is adversely affected by it (albeit in a subset of people it can). In fact, eggs have been shown to raise your “good” cholesterol levels. Good cholesterol has been associated with a lowered risk of heart disease, and stroke. Last but not least, eggs also contain powerful antioxidants that are accumulated in the retina of the eye. Thereby, they help to counteract your eyesight getting worse with age. Not too bad for a small, humble egg – am I right?!

A piece of my everday omelette on a plate with a fork tugging into it; photographed from the side

How can I adjust my “Everyday” Omelette to my dietary requirements?

Since this recipe uses eggs and feta cheese (which, of course can be omitted), it is fully vegetarian, gluten-free, and nut-free. Sadly, it is not vegan. If you omit the cheese though, it is paleo-friendly.

A piece of my everday omelette on a plate with a fork tugging into it

Similar Recipes on the Blog

There are some amazing egg dishes on the blog, especially for brunch of breakfast. Try some of the following:

My everyday omelette in a pan with a wooden spatula taking out the second piece from the pan

Whether you are prepping an omelette as breakfast for the week, as an easy lunch option, or to impress your friends and family for the weekend. I hope you learned some things about making your eggs delicious, and found some inspiration in what to put into your omelettes. Let me know your creations below and also do leave a review and let me know how you liked the recipe. Happy omelette-making!

My “Everyday” Omelette

Recipe by Ann Robejsek
5.0 from 1 vote
Course: Breakfast, brunchCuisine: gluten-free cookingDifficulty: Easy


Prep time


Cooking time



Made with mushrooms, parsley, and a sprinkle of feta cheese. My Everyday Omelette is easy to make, yet feels elevated for breakfast or brunch.


  • For the omelette
  • 1 tsp ghee or cooking oil of choice

  • 1 onion

  • 200 gr. mushrooms

  • 6 eggs

  • A large handful of parsley

  • 30 gr. feta cheese

  • Salt and pepper to taste

  • To serve
  • Spring onions

  • Feta cheese

  • Parsley

  • Cracked black pepper

  • Avocado

How to

  • For the omelette
  • Peel and finely chop the onion. Put a non-stick pan on medium heat and melt the ghee, or cooking oil of choice. Add the onions and a pinch of salt and cook, stirring occasionally until translucent. Whilst the onions are cooking, wash and chop the mushrooms. Add to the pan and turn the heat to high. Crack some pepper on top, which will make the mushrooms release their water. This will take a few moments. Afterwards, they turn a lovely golden color. Meanwhile, prepare the rest of the ingredients
  • Crack the eggs into a bowl, add a generous pinch of salt, and fluff with a fork. Wash and finely chop the parsley. Once the mushrooms are done, spread evenly in the pan, turn the heat to medium-low, and fluff the eggs on top. Sprinkle in the parsley and feta. Add the lid and let cook for ca. 20 minutes until done. You will see the eggs kind of “expanding” in the pan. Once removed from the heat, they will shrink back down though
  • To serve
  • Depending on what you are serving with the omelette, this makes either a nice breakfast for two or , served amongst other things, one for four. Serve the omelette with cracked black pepper, chopped spring onions, feta cheese, and/or parsley on top. You could also add some avocado on the side if you want to go really fancy! Enjoy!

Note: Any cooking ware shown is entirely my own and paid by myself. There is no affiliation with any company.

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