High Protein Omelet | Healthy Breakfast Idea

This delicious high protein omelet, loaded with vegetables and cheese, has 30 grams of protein. The perfect breakfast to start your day!

High Protein Omelet with Cheese

I love a cheese omelet loaded with veggies, it’s one of my favorite breakfast to order but it’s also so easy to make at home. One of my goals over the past few years has been to hit over 100 grams of protein each day. Starting the day with about 30 grams makes a big difference! This High-Protein Omelet with cheese and vegetables is a simple and delicious way to kick off the morning and stay on track. You can add ham or bacon for even more protein or serve it with my breakfast sausage on the side! You can see more of my favorite high-protein breakfast recipes here like these Egg White Muffins with Turkey Bacon, or Scrambled Eggs with Cottage Cheese.

Why You’ll Love This High-Protein Omelet Recipe

I aim for at least 30 grams of protein with each meal while staying within my calories. Because I love cheese omelets, I cut back on the eggs and used more egg whites for the perfect balance with loads of protein! Here’s why you will love this:

• Fast: One of the quickest meals you can make with fridge staples. It’s a high-protein, veggie-packed option that will keep you satisfied.
• Versatile: If you’re short an ingredient or don’t like one, no problem! Just use what you have and like. The variations are endless!
• Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, high-protein, dairy-free (if using DF cheese).

If you make this easy omelet recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

Omelet Ingredients

This healthy omelet is the perfect way to start the morning, here’s what you’ll need (see recipe card below for exact measurements):

• Olive Oil Spray ensures the eggs don’t stick. Use one without propellants so you don’t mess up your nonstick pan.
• Eggs: I use a combo of whole egg and egg whites to increase the protein while keeping the calories and fat low. For the egg whites, you can separate the whites and yolks from 3 to 4 large eggs or buy a carton of egg whites at the supermarket.
• Vegetables: You can use any mix of veggies, but my go-to combination is spinach, bell pepper, and red onions (or scallions).
• Seasoning: Keep it simple with salt and black pepper.
• Cheddar Cheese adds more protein and a creamy, melty richness.

How to Make an Omelet

Prep the veggies the night before, and the omelet will be ready in only a few minutes the next morning. The recipe card has printable instructions.

1. Make the Omelet Filling: Beat the egg and egg whites with a fork in a small bowl. Then, stir in the vegetables, salt, and pepper.
2. Cook the Omelet: Heat a 9- or 10-inch nonstick skillet over medium-low heat. When hot, spray it with oil and pour in the egg mixture. Let them sit, then lift the edges of the cooked eggs to allow the uncooked eggs to flow to the edges of the pan.
3. Add the Cheese once the eggs are set. After a few seconds, use the spatula to fold the edges over the omelet on both sides to the center.

Variations

• Eggs: Use only large eggs with the yolks or all egg whites.
• Vegetables: Swap any veggie for zucchini, broccoli, mushrooms, or cherry tomatoes.
• Onions: Substitute white/yellow onions or shallots.
• Seasoning: Use whatever you love! Paprika, garlic powder, cumin, chili powder, or dried herbs would all be good.
• Cheese: Replace cheddar with mozzarella, Monterrey Jack, or Swiss.
• Dairy-free Omelet: Use a plant-based cheese or omit it.
• Meat: Add ham or turkey breakfast sausage for even more protein.
• Heat: Drizzle it with hot sauce when serving for a spicy kick.

Serving Suggestions

This high-protein omelet will fill you up, but fresh fruit is always a good option if you want more. For more protein, you can serve it with bacon or my breakfast sausage or bacon in the oven on the side. For carbs, whole grain or sourdough toast or these sheet pan breakfast potatoes.

Storage

Omelets are best eaten right after cooking them, but you can refrigerate them for 4 days. To reheat, microwave it or warm it in a skillet.

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