How To Make an Omelet

Ingredients

• 2eggs, whisked
• 30 ml (2 tablespoons)coconut oil
• 28 g (¼ cup)shredded cheese
• 75 g (½ cup)chopped cooked ham
• ½avocado, sliced
• to tastesalt and everything bagel seasoning
• to taste, optionalfresh parsley, chopped, for garnish

Instructions

1. 1

   Heat the oil

   Warm the coconut oil in a medium frying pan over a medium heat.

2. 2

   Cook the eggs

   Once the oil is hot, pour in the whisked eggs. Cover the pan and cook for about 2 minutes, until the edges begin to set.

3. 3

   Add the filling

   Remove the lid and put the cheese and ham on one side of the omelet. Turn off the heat, add the avocado slices, and season with salt and everything bagel seasoning. Fold the other half over the filling.

4. 4

   Slide and serve

   Loosen the omelet around the edges with a small rubber spatula, then slide it onto a plate. Scatter over chopped parsley, if using, and serve warm.

What is an omelet?

An omelet is a dish of beaten eggs cooked in a pan and folded around a filling. It is associated with French cooking, where a tender egg layer and careful folding are central to the classic style.

This version adds ham and cheese for a savoury centre, with avocado for a creamy finish. Cooking it covered helps the top of the eggs set without needing to flip the omelet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 576 calories, 30g protein, 10g carbs, 48g fat.

The eggs and ham provide most of the protein, while the eggs, coconut oil, cheese and avocado contribute much of the fat. The eggs, ham and avocado also account for the carbohydrates. Serve with fresh vegetables or salad to add variety and balance the rich omelet.

Choosing the filling

Cheese: Shredded cheese melts readily over the warm eggs. A cheddar-style cheese gives a stronger flavour, while a milder cheese keeps the ham in focus.

Ham: Use cooked ham chopped into small pieces so it warms quickly and is easy to fold inside. If it is wet, pat it dry first to avoid adding excess moisture.

Avocado: Add the slices after turning off the heat, as the residual warmth softens them without making them collapse.

Getting the eggs to set

Even heat: Keep the pan over a medium heat while the eggs cook. If the base browns too quickly, lower the heat so the edges have time to set.

Covered pan: The lid traps heat and helps cook the surface. Check at around 2 minutes; the edges should look set while the centre remains tender.

Folding without tearing

Filling position: Keep the cheese and ham on one half, leaving the other half clear for folding. This makes a neat fold and helps the filling stay inside.

Release the edges: Run a small rubber spatula around the pan before folding or sliding the omelet out. Move gently, as soft eggs can tear if they stick.

When to add seasoning

Salt: Add it to taste with the everything bagel seasoning after the avocado goes in. Since ham and cheese can already be salty, start lightly and adjust at the table if needed.

Parsley: A little chopped parsley adds a fresh finish. Sprinkle it over just before serving so it stays bright.

Serving ideas

Serve the omelet straight away while the cheese is warm and soft. Toast or a slice of crusty bread makes a simple accompaniment.

For a more balanced plate, add tomatoes, leafy salad or other fresh vegetables alongside. Their crispness contrasts with the rich filling.

Recipe notes & tips

• Whisk the eggs until the whites and yolks are evenly combined.
• Use a pan with a lid that fits so the eggs cook evenly on top.
• Keep the ham and cheese together on one half to make folding easier.
• Turn off the heat before adding the avocado, as directed.
• Loosen the edges before sliding the omelet onto the plate.

Variations

• Use another cheese: Swap in a cheese you enjoy that melts well.
• Add vegetables: Scatter in a few finely chopped cooked mushrooms or peppers with the ham.
• Bring the heat: Add a pinch of chilli flakes with the seasoning.
• Change the herbs: Use chopped chives instead of parsley.
• Skip the avocado: Leave it out for a simpler ham and cheese filling.

Common mistakes to avoid

• Using high heat: The underside may brown before the top sets; keep the pan at medium heat.
• Overfilling the omelet: Too much filling makes it hard to fold; keep it to one side and avoid piling it high.
• Adding avocado too early: It can become too soft; add it after turning off the heat.
• Skipping the lid: The top may remain runny while the edges cook; cover the pan for the initial 2 minutes.
• Forcing a stuck omelet: It may tear; gently loosen the edges with a rubber spatula first.

How to store

This omelet is best eaten freshly cooked. If needed, refrigerate it in a covered container and eat within 1 day; reheat gently in a covered pan over a low heat until warmed through.

Frequently asked questions