Make Ahead Omelets

Make Ahead Omelets


  1. BEAT eggs, water, salt and pepper in blender or large bowl until blended.

  2. COAT 6- to 8-inch nonstick omelet pan or skillet with cooking spray. HEAT over medium-high heat until hot. POUR in 1/2 cup egg mixture. Mixture should set immediately at edges.

  3. Gently PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.

  4. When top surface of eggs is thickened and no visible liquid egg remains, PLACE 2 Tbsp. cheese on one side of the omelet; ADD one-sixth of the fillings if desired. FOLD omelet in half with turner. With a quick flip of the wrist, TURN pan and INVERT or SLIDE omelet onto plate.

  5. REPEAT to make five more omelets. REFRIGERATE omelets, covered. To serve, REHEAT omelets, covered in the microwave on high 1 to 1 1/2 minutes or until hot.


  • 12 large EGGS
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3/4 cup finely shredded Italian cheese blend
  • 2 cups cooked asparagus pieces
  • 6 slices bacon, cooked, crumbled


Create your combo and invent your own fillings—try bacon, asparagus and Italian cheeses or diced ham, bell peppers, onions and cheddar.

This recipe is an excellent source of protein and choline, and a good source of vitamin A, vitamin D and folate.

Prepare filling first. Plan on 1/3 to 1/2 cup filling per omelet. Raw foods should be cooked. Pieces should be small to prevent tearing the omelet when it’s folded.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.