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Three Egg Omelet

Three Egg Omelet

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
BECKY M.

BECKY M.

These big, easy omelets satisfy everyone! Lots of meats, vegetables, and cheese to choose from - and they're HUGE!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 43.5 g
  • 87%
  • Cholesterol:
  • 721 mg
  • 240%
  • Sodium:
  • 852 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Spray or lightly grease a large skillet and heat over medium heat.
  2. Crack 3 eggs into a glass measuring cup and beat with a fork or whisk until scrambled. Pour eggs into heated skillet, swirling the pan to coat the bottom. Cover and let cook until eggs are firm, about 2 minutes.
  3. Top with 1/4 each of the chopped ham, turkey, green onions, tomato, parsley, green bell pepper, and Cheddar cheese. Fold egg in half over fillings, and serve warm. Repeat with remaining ingredients for 4 omelets.
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Reviews

DKSBAS
57

DKSBAS

6/30/2003

This recipe was good but medium is too high to cook the eggs thoroughly on the inside. I had to turn the heat down to medium low so that all the egg was cooked properly.

Jillian
36

Jillian

6/18/2010

Very good and easy to make! I cut this down to one serving for a three egg omelet. I didn't use turkey meat and just eyeballed the ingredients. I added a little salt and pepper. Perfect with a side of multi-grain toast and orange juice.

TINKERBELL926
30

TINKERBELL926

8/2/2005

VERY GOOD...I OMITTED THE PEPPERS AND TOMATOES BECAUSE MY HUSBAND DOESNT LIKE THEM...STILL GOOD WITH JUST THE MEAT AND CHEESE.

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