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This is a quick and easy recipe that can be enjoyed at any meal! A weekend breakfast or brunch, lunch if you’re still enjoying working from home (or usually work from home) or an easy dinner meal as well and generally a favourite for kids (great finger food for babies as well).  This can be bulked up with a salad on the side or if you’re wanting some extra carbs can be served with a couple of slices of your choice of bread.  This recipe is for 1 omelette but of course can be doubled, tripled etc. if making for the whole family.   This is naturally gluten-free and can be made dairy-free with the omission of cheese or use a dairy-free alternative.  


2-3 eggs

Salt and pepper, to season

Selection of fillings, finely chopped- onion, mushrooms, spinach, tomato, capsicum, asparagus, fresh herbs, ham, bacon.  Quantity dependent on how full you’d like your omelette.  I use about 1 cup, total. 

¼ cup grated cheese

20g crumbled feta (optional)



If you have a frying pan that has a heatproof handle and can transfer to the oven, use this and turn the oven on to grill.  If not, ignore this step.  

Whisk the eggs and season with salt and pepper.  Set aside.  

In a small frying pan, heat a small amount of cooking oil over a medium heat and sauté the omelette fillings for a few minutes until soft.  

Pour the eggs over top of the omelette fillings and leave for about a minute to let the egg start cooking.  

Sprinkle grated cheese and feta (if using) over the top of the egg.  

If able, put the frying pan in the oven to grill for about 5 minutes.  If not, continue cooking on the stove top and you can fold the omelette in half to continue cooking.  

Remove from oven, fold over and serve.