9 Healthy Omelette Recipes For Weight Loss

1 medium yellow onion

1 tsp olive oil

1 medium carrot

half salt and black pepper

1/2 tsp onion

4 egg 2 egg whites

half salt and black pepper

3 oz turkey ham

Preheat the oven to 175 °C / 350 °F.

Heat oil in a medium frying pan. Add and sauté the onion for about 4-5 minutes, until lightly golden. Add the grated carrots, add garlic powder and 1/2  of salt and pepper and cook for a further 5 minutes, stirring occasionally. 

Whisk the eggs with a little sea salt and pepper in a bowl.

Place parchment paper inside the oven tray, making sure the sides overhang slightly to catch the egg from spilling. 

Pour in the egg mixture and tuck away the parchment paper in the corners to make sure the liquid covers the whole bottom of the tray.

Spread the carrot and onion mixture on top and place in the oven and bake for 20 minutes, until the top is firm to touch.

place pieces of ham and gently pull one side of the parchment paper and start rolling the egg base up, folding it inwards as you go along and peeling the paper off.  Slice and serve.

1/2 medium green bell pepper

1 tsp olive oil

1/2 medium red bell pepper

1 medium green onion

1 oz spinach

4 eggs

1 oz cheddar cheese

salt and black pepper

Preheat the oven to 350F. Line a muffin tin with muffin liners or silicone liners or parchment paper as shown in the video.

In a large skillet, over medium-high heat, heat the olive oil. Add diced green onions, and diced bell peppers. Wait to add the spinach. Saute the mixture for 10 minutes, until the veggies "sweat" and soften.

In a medium-size bowl, beat the eggs and milk. Whisk in the cheddar cheese, salt, and pepper.

Spoon the veggie mixture into each muffin cup. Pour the egg mixture over the top of the filling.

Bake for 20 minutes until the eggs are firm.

2 oz spinach

a small handful of parsley

1/4 cup low fat milk

3 egg whites 

1 tsp sp olive oil

6 cherry tomatoes

1 tbsp shopped peanuts

1 tbsp goats cheese

Sea salt and freshly ground black pepper

Place the spinach, parsley and milk in a food processor and blend until smooth

Add the eggs and blend again to combine, then season with salt and pepper.

Heat the oil in a frying pan over a medium-high heat and pour the mixture. Tilt the pan until the mixture completely covers the base. Cover and continue cooking for 2 minutes until just set underneath and then add goats’ cheese, tomatoes, peanuts. Fold the omelette in half and then cook for a further 1 minute.

And serve.

1/4 medium red bell pepper

1 tsp olive oil

1/4 medium green bell pepper

3 oz canned tuna

1 tbsp cream cheese

1 egg 3 egg whites

salt and black pepper

1/2 tbsp fresh chives

Add a bit of oil in a small frying pan and sauté the red and green bell peppers on medium heat until they start to soften, about 3 minutes. Remove from heat. 

In a medium bowl, mix the bell peppers, tuna and cream cheese together. Set aside.

In a separate medium bowl, beat the eggs together. 

Heat a bit of oil in an 8-inch (28-cm) nonstick frying pan over medium-high heat. Pour in the eggs tilt the pan until completely covers the base. Cover and continue cooking for 2 minutes until just set underneath and then add the tuna mixture. Fold the omelette in half and then cook for a further 1 minute.

And serve garnished with chives.

1/2 oz spinach

8 red grape tomatoes

6 eggs

salt and black pepper

1 tbsp yellow onion

1 oz grated low fat mozzarella

2 eggs

2 tbsp greek yoghurt

1 tbsp coconut sugar

1 tsp olive oil

1 oz greek yoghurt

1/2 oz blueberries

1/2 oz granola

1 tsp honey

Separate the egg whites and yolks into two bowls.

Beat the eggs whites to firm peaks.

Beat the yolks together with the yoghurt and sugar.

Pour the yolk mixture into the whites and fold through gently until combined.

Heat oil in a 28cm non-stick frying pan over a medium heat.

Pour the mix into the pan, level off gently and cover.

Cook until it lightly golden underneath and beginning to set on top. 

Fold the omelette and serve with yoghurt, granola and fruits to taste, plus a drizzle of honey.

1/2 medium chopped yellow onion

1 tsp olive oil

1/2 medium grated zucchini

2 white mushrooms

salt and black pepper

5 grape tomatoes

3 egg whites

1 egg

1/2 tbsp feta cheese 

Heat the olive oil in a medium nonstick skillet set over medium heat.

Add the onion and cook, stirring occasionally, until tender.

Add the grated zucchini and mushrooms salt and black pepper and cook for 3 minutes. Transfer the vegetables to a plate and set a side.

In a medium bowl, whisk together the eggs, egg whites and add to the skillet and cook until the edges begin to set. 

add tomato grapes and spoon the vegetable mixture onto half of the omelet.

With a spatula, loosen the omelet from the pan and fold it in half and top with the feta cheese.

1 Tsp olive oil

1/2 yellow onion, thinly sliced

1/2 red pepper, sliced into strips

2 oz spinach

5 oz white potato, shredded and drained

1 egg + 1 egg white

salt and pepper to taste

2 white mushrooms

1/2 tsp parsley

In an nonstick pan, add olive oil on medium heat and add onions and red pepper and mushrooms, stir occasionally. Allow to cook until they have softened , add a pinch of salt to taste. Cook until they begin to soften. Add the spinach cover and allow it to wilt for a couple of minutes. Transfer this filling to a bowl.

Put your pan back on the heat and add shredded potato, and stir occasionally. Arrange the potatoes in a flat even layer. Then, poor eggs evenly on top and cover. Then, sprinkle the filling evenly on top and when the bottom of the hash browns has crisped up and browned, your hash brown omelette is ready then fold the omelet in half with a spatula.

garnish with parsley and serve!

4 eggs 2 egg whites

1 tsp lemon zest

salt and black pepper

a pinch of ground nutmeg

2 oz cheddar cheese4 oz turkey ham

3 oz spinach chopped

1 tsp olive oil

Grease a pie plate or 8x8 glass dish. Preheat oven to 350 degrees F.

Put all of the ingredients into a large bowl and mix with a hand mixer until totally combined. Pour into the prepared pan and spread with a rubber spatula. Place into the middle of the oven and cook for 40 minutes.

Serve warm. Refrigerate up to 1 week or freeze up to 3 months.