Stuffed Omelette with Parmesan

If you were raised like me, breakfast was toast and tea, not a Stuffed Omelette with Parmesan. Who the hell has time to cook hotel buffet breakfast when you’re running around making lunches, sorting uniforms, putting the dogs out and rummaging through the laundry pile for the sports shirt / work shirt / critical tshirt that the Littles and the Husband require?

But here’s why a Stuffed Omelette is a better breakfast choice than the Aussie standard of Vegemite toast and a cuppa:

It’s packed with protein. It will fill you up. It won’t bloat you. It will fuel your day.

And most importantly:

It won’t spark the sugar rollercoaster that can see you eating a muffin for morning tea, a wrap for lunch, a chocolate for afternoon tea and risotto for dinner.

Eating a high protein, low carb breakfast can stabilise your blood sugar, reduce cravings and leave you satisfied so you’re not hunting for snacks.

Why a Stuffed Omelette is a Great Breakfast Meal

  • You can make it in minutes
  • You’ll use up all the veg you bought so virtuously and forgot to cook
  • You’ll stabilise your blood sugar with protein, healthy fat and slow release carbs from the vegetables
  • You fill up on fibre, especially if you add kale, baby spinach, zucchini, broccoli – anything green is gold in this recipe
  • It is so simple to make, a child can do it
  • It feels like an occasion – much more than munching on toast crusts standing at the kitchen bench

What Makes a Great Stuffed Omelette

Cook your vegetables separately, first. Then pop them on a plate while you cook the eggs. This way, you won’t get limp veggies and the liquid from the cooked veg won’t make your omelette soggy.

Add garlic and chilli to your veg while you’re quickly stir-frying. I go for a teaspoon or so of each, but you do you. Chopped spring onions are the bomb too.

Measure your parmesan. A handful is too much. A sprinkle can be over-liberal. You don’t need much, but make sure you weigh it before adding or you’ll easily go over your calories for the day.

Flip the omelette when it is only just starting to set. It will retain that googy deliciousness without going rubbery, and it tastes cheesy and oozy without needing lashings of cheese.

Go-To Omelette Fillings

If kale is not your bag, try these alternatives:

  • Asparagus, mushroom and zucchini
  • Shredded chicken, capsicum and baby spinach
  • Prawn and Zucchini – check out the recipe for this one here
  • Eggplant, grape tomatoes and diced capsicum
  • Ham, cheese and chives

Turbo-Charge Your Omelette Prep

I make omelettes nearly every day for The Husband and myself. And I do it in 5 minutes flat, while organising the rest of the morning rush. Here’s how you can do it too:

  1. Chuck the non-stick frypan on the stove to pre-heat.
  2. Chop the veggies as fast as you can. No need to be precious.
  3. Tip the veggies in the pan to cook with the garlic and chilli, give ‘em a swirl, then go do something else (I make coffee or tea at this time – you’ve got a couple of minutes).
  4. Crack the eggs, whisk them with water, tip the cooked veg onto a plate and pour the eggs into the pan. Then the veg. Wait for it to set – during this time, yell at the kids, stack the dishwasher, wipe the bench or untie a double knot in The Prince’s shoes.
  5. Flip the omelette and let it cook for a sec. Grab your cutlery and condiments (sriracha and sambal in our house), call the Husband and get ready to eat.
  6. Done! Enjoy. Five minutes to a healthy, nourishing, soul-food satisfying breakfast.
Have I convinced you yet? Omelettes are not just for breakfast. I often eat one for lunch on Wednesdays when I finish a 7-hour shift at the gym and haven’t eaten yet. Or dinner when I can’t be f*cked. One of my gorgeous clients, Joyce, even makes hers in advance and eats it as a packed lunch at work.
Try this Stuffed Omelette and let me know what you think. Better breakfast or no?
Pro tip: These same ingredients make a super simple scrambled eggs and breakfast veg. Check out the recipe here. Or amp up the nutritional benefits of eggs, greens and cheese with my Kale & Chicken Frittata. It’s a beast of a breakfast, perfect for a busy day ahead.


Course Breakfast


  • 30 g zucchini
  • 30 g grape tomatoes
  • 25 g capsicum
  • 15 g mushroom
  • 15 g baby spinach or kale your choice


  • Spray a non stick pan lightly with coconut or olive oil. Heat over high heat on stove, then stir fry veggies with 1tsp minced garlic (optional).
  • Remove to a plate and set aside.
  • Whisk 2 eggs + 2tbs water in a bowl.
  • Spray pan again lightly with oil, swirl egg mixture over pan and leave to set slightly.
  • Tip cooked veggies on one half of the omelette, sprinkle 10g parmesan on top.
  • Then fold the other half omelette over the veggies and carefully slide onto your plate.
  • Season with salt and pepper, add a dash of Frank's Hot Sauce or Tabasco if desired.
Keyword breakfast, omelette, parmesan

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