Meet your new favorite go-to dinner or breakfast: the 15 Minute Loaded Omelette! This recipe is the answer to every busy weeknight, rushed morning, or those moments when you want something truly satisfying but don’t feel like spending ages in the kitchen. Each bite is packed with colorful veggies, savory ham, and creamy eggs that bake up perfectly fluffy, all layered with the richness of parmesan. Ready in about 30 minutes (but hands-on time is closer to 15 minutes), this omelette is simple, wholesome, and bursting with flavor and texture.
Why You’ll Love This Recipe
- Effortless & Fast: With only a little chopping and a quick sauté, the oven does most of the work. Perfect for when you need dinner or breakfast on the table in a hurry.
- Nutrient-Dense: This omelette is brimming with vegetables, lean protein, and just the right amount of indulgence from cheese.
- Customizable: You can play with the veggies, switch up the protein, and adjust the seasoning. It’s like a blank canvas for your favorite flavors.
- Comfort Food, Lightened Up: The blend of eggs and Greek yogurt keeps this dish creamy without feeling heavy.
- Big Batch, Little Effort: One skillet feeds a hungry crowd—leftovers are wonderful, too.
Ingredients You’ll Need
- Eggs & Egg Whites: The fluffy, protein-rich base that holds everything together. Tip: Egg whites keep it lighter, but whole eggs add richness!
- Plain Greek Yogurt: For extra creaminess and a slight tang. It also boosts the protein.
- Broccoli Florets: Adds a satisfying crunch and an earthy note. Chop small for even cooking!
- Red & Orange Bell Peppers: Sweet, colorful, and a little crisp. Bell peppers make every bite pop.
- Onions: They soften and add sweetness as they cook. Yellow or white onions work equally well.
- Cubed Ham: Savory, hearty flavor that pairs beautifully with eggs and cheese. Swap for turkey or omit for vegetarian!
- Olive Oil: For a silky sauté and a hint of richness.
- Spinach: Wilts into the omelette, adding a fresh, mild flavor.
- Shredded Parmesan: Nutty, salty, and melty on top—don’t skip it unless you have to!
- Italian Seasoning & Minced Garlic: To add an herby, aromatic lift.
- Salt & Pepper: Essential for seasoning.
Note: Use an oven-safe skillet—you’ll go from stovetop to oven for ultimate efficiency.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Meat-Free: Skip the ham and toss in sautéed mushrooms or add more spinach for a vegetarian-friendly version.
- Different Cheeses: Swap parmesan for feta, cheddar, or goat cheese—each brings a unique flavor.
- Spicy Kick: Slice in a jalapeño or sprinkle with red pepper flakes if you crave heat.
- Add More Veggies: Zucchini, asparagus, or tomatoes are excellent choices.
- Different Protein: Use cooked bacon, turkey, or even smoked salmon for a twist.
How to Make the 15 Minute Loaded Omelette
Step 1: Prep and Preheat
Set your oven to 400°F so it’s piping hot and ready for the omelette. Meanwhile, grab a large, ovenproof skillet and place it over medium heat. Drizzle in the olive oil—it should shimmer and smell inviting.
Step 2: Sauté the Veggies
Toss in the chopped broccoli, red and orange bell peppers, and onions. Sauté for a few minutes until they’re just starting to soften; you want them vibrant with a little bite left, not mushy.
Step 3: Ham & Seasoning
Add the cubed ham, a proper pinch of salt and pepper, minced garlic, and Italian seasoning. Cook for about a minute longer. Right now, those savory aromas will fill your kitchen—always a good sign.
Step 4: Wilt the Spinach
Layer in the spinach. Stir gently until it just wilts—it cooks quickly, so don’t walk away!
Step 5: Whisk and Pour
In a mixing bowl, blend the eggs, egg whites, and Greek yogurt until airy and frothy—this is your secret to a fluffy omelette. Pour this mixture evenly over the veggies and ham in the skillet.
Step 6: Cheese & Bake
Sprinkle the shredded parmesan over the top, then transfer the whole skillet to the oven. Bake for 10 minutes. The eggs will puff up nicely, the cheese will go golden, and the edges might get a hint of crispness.
Step 7: Serve
Let it sit for a minute or two, then slice and serve directly from the skillet.
Pro Tips for Making the Recipe
- Pre-chop Veggies: Keep chopped veggies in the fridge for a quick assembly.
- Don’t Overbake: Keep an eye on the omelette—the eggs should be set but just barely firm to the touch.
- Rest Before Slicing: Allowing a minute to rest makes for neater slices.
- Whisk Well: A thorough whisk with Greek yogurt adds a soufflé-like texture.
- Use a Heavy Skillet: Cast iron works incredibly well for even cooking and browning.
How to Serve
- With Toast: Serve with crusty bread or whole grain toast to soak up those fluffy eggs.
- Add a Side Salad: A simple green salad with lemon vinaigrette balances out the richness nicely.
- Wrap it Up: Roll slices in a tortilla for a grab-and-go breakfast wrap.
- Top it Off: Garnish with fresh chives, a dollop of Greek yogurt, or hot sauce, if you’re feeling extra.
Make Ahead and Storage
Storing Leftovers
Cover and refrigerate any leftover omelette in an airtight container for up to 3 days. It makes for a fantastic protein-packed snack or quick breakfast.
Freezing
Cool slices completely before freezing. Layer between parchment, seal in a freezer bag, and freeze for up to a month.
Reheating
Reheat in the microwave at 50% power or warm gently in a skillet over low heat. If reheating from frozen, thaw in the fridge overnight for best texture.
FAQs
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Can I use only whole eggs or only egg whites?
Absolutely! The mix here balances richness and lightness, but using all whole eggs will give a creamier texture, while all egg whites will lighten both the flavor and calorie count. Just be sure to slightly increase your salt and seasonings if skipping yolks.
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Do I need Greek yogurt? What’s a good substitute?
Greek yogurt gives amazing creaminess and a little tang, but if you don’t have it, try cottage cheese, ricotta, or even a splash of milk or cream in a pinch. Each swap will alter the flavor just a touch, but the omelette will still be delicious.
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Can I make this dairy-free?
Of course! Simply omit the cheese and substitute a dairy-free yogurt (unsweetened is a must) or use a splash of nut milk in the egg mixture. The result will still be packed with flavor, just a bit less creamy.
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Can I double the recipe?
Yes! Use a larger skillet or divide between two pans. You may need to add a minute or two to the bake time. This recipe is very forgiving and perfect for feeding a crowd.
Final Thoughts
This 15 Minute Loaded Omelette is proof you don’t need complicated ingredients or hours in the kitchen to make something genuinely tasty and nourishing. It’s the meal you can fall back on, dress up or down, and always count on for happy eaters and clean plates. Give it your own twist, enjoy every bite, and don’t be surprised if it becomes your new favorite quick recipe!
Print
15 Minute Loaded Omelette Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This 15-Minute Loaded Omelette is packed with protein and veggies for a delicious, healthy, and satisfying breakfast or brunch. Made with a combination of whole eggs and egg whites, creamy Greek yogurt, and a variety of fresh vegetables and ham, this oven-baked omelette is perfect for meal prep or feeding a crowd. Ready in just 30 minutes with minimal hands-on cooking, it’s a flavorful way to start your day.
Ingredients
Egg Base
- 3 large eggs
- 9 large egg whites
- 1/4 cup plain Greek yogurt
Vegetables
- 2 cups broccoli florets
- 1/4 cup red bell pepper, chopped
- 1/4 cup orange bell pepper, chopped
- 1/2 cup onions, chopped
- 1–2 cups spinach
Meat
- 1/2 cup cubed ham
Cheese
- 1/4 cup shredded parmesan cheese
Flavorings
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s ready to finish the omelette quickly once assembled.
- Saute Vegetables: Heat the olive oil in a large ovenproof skillet over medium heat. Add the broccoli, red and orange bell peppers, and onions. Saute for several minutes until they begin to soften and become tender.
- Add Ham and Seasonings: Add the cubed ham, salt and pepper to taste, minced garlic, and Italian seasoning to the skillet. Stir and cook for 1 minute longer to allow the flavors to develop.
- Add Spinach: Place the spinach into the skillet and cook, stirring, until the leaves are just wilted but still bright green.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is frothy and well combined.
- Combine and Remove from Heat: Pour the egg mixture evenly over the sautéed vegetables and ham in the skillet. Remove the skillet from the stove to prevent the eggs from cooking too quickly on the bottom.
- Add Cheese: Sprinkle the shredded parmesan cheese evenly over the top of the omelette mixture.
- Bake the Omelette: Transfer the skillet to the preheated oven and bake for 10 minutes, or until the eggs are just set and the cheese is slightly golden.
- Serve: Remove from the oven, let cool slightly, slice, and serve warm.
Notes
- You can substitute or add any of your favorite vegetables, such as mushrooms or zucchini.
- For a vegetarian version, simply omit the ham.
- Be sure to use an ovenproof skillet to avoid transferring the omelette to another dish before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1/6 of omelette
- Calories: 177
- Sugar: 3g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 137mg
