Sweet omelettes are the perfect breakfast or brunch recipe for when you fancy something sweet but filling! This sweet breakfast omelette is flavoured with lemon zest, vanilla and honey then topped with pomegranate seeds, pistachios and yoghurt, but you can add whatever else you like best. Sweet omelettes are super quick and easy to make so they are an ideal quick breakfast recipe!
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- Sweet Omelette Nutrition
- Sweet Omelette Ingredients
- Sweet Omelette FAQ
- How to store an omelette:
- Can omelettes be eaten cold?
- How to reheat an omelette:
- How to make an omelette fluffy:
- Should you add milk to an omelette?
- What size pan to cook an omelette?
- If you like this sweet omelette recipe you might also like…
- How to Make Sweet Omelette with Lemon and Honey
I’m not sure why it took me nearly 29 years to discover sweet omelettes?! They’re like low carb pancakes or crepes – same great flavour, not too dissimilar texture and a wonderful ability to cover in whatever toppings you like. I’m sold!
My favourite pancake topping has to be lemon juice and sugar, there is literally no other option when Shrove Tuesday comes around, so flavouring this sweet breakfast omelette with lemon zest seemed like a no brainer. We’ve added lemon zest into the beaten eggs wich adds a delicate citrus-y flavour, along with a little vanilla and honey for sweetness.
You could just leave it at that, but what is an omelette without toppings?! Pomegranate seeds, pistachios, yoghurt and extra honey add great texture and fresh flavour, but the world is your oyster! You could serve your omelette with jam, fresh fruits, nuts, seeds, flavoured yoghurt, compote or even a little chocolate – no judgement here guys.
I’m going to be honest with you – I’m not fussed about a super fluffy omelette. I’m happy to whisk my eggs until they’re completely mixed and throw them in the pan. But if you like your omelette fluffy, whisk, whisk and whisk some more! The more air you incorporate, the lighter and fluffier that omelette will be.
If you want to go a step further, separate the egg yolks and egg whites before whisking, whisk the egg whites until you get soft, fluffy peaks in the mixture, then fold in the whisked egg yolks into the whites. I’ve tried this once, and it wasn’t at all bad. But my omelette ended up about an inch thick and it was a nightmare to cook! I’m good with my skinny omelette, thanks!
Sweet Omelette Nutrition
Eggs really are nutritional powerhouses! Not only are they a fantastic source of protein, essential for building muscle and tissue in the body, they are also packed with a range of different micronutrients to help support good health.
Eggs are particularly abundant in vitamin B12, a micronutrient involved in releasing energy from food, production of red blood cells and normal function of the nervous system. B12 is also needed for the metabolism of folate.
Eggs are also a great source of riboflavin, which is needed to release energy from the food we eat, and phosphorus, a mineral required for healthy teeth and bones as well as the structure of our cells.
On top of all of that, eggs also provide us with vitamin A and vitamin D. Vitamin A is essential for healthy skin and eye and also supports the body’s immune system. Vitamin D is essential for healthy bones and teeth as it regulates the amount of calcium and phosphorus in the body.
Sweet Omelette Ingredients
Eggs – For the best omelette use the freshest eggs you can get. I’ve used two eggs as that’s enough for me, but you could bump it up to three if you wanted to.
Lemon zest – substitute for orange or lime zest if you’d prefer! Or omit to keep it plain.
Vanilla extract – if you haven’t got extract you could also use the seeds from a vanilla pod. Or for a change of flavour use something like almond extract!
Plain yoghurt – Again, the world is your oyster, you could use greek yoghurt or flavoured yoghurt. Use a dairy-free substitute if you don’t eat dairy.
Pomegranate seeds – pomegranate seeds pair nicely with the addition of pistachios and lemon, but you can use any fruit you’ve got to hand!
Pistachios – yup, you guessed it, use whatever you fancy! Walnuts, almonds, peanuts, hazelnuts, macadamia nuts – whatever you choose!
Sweet Omelette FAQ
How to store an omelette:
Omelettes are best eaten fresh from the pan, so ideally you would make as much as you needed at the time. If you do have any leftover sweet omelette, let it cool to room temperature, transfer it to an airtight Tupperware container and store it in the fridge for up to three days.
Can omelettes be eaten cold?
Omelettes can be eaten cold if they have been stored correctly in the fridge (see above) beforehand. However, the omelette may lose some of its texture and flavour when served cold.
How to reheat an omelette:
Again, omelettes are best served fresh from the pan. Reheating an omelette will cause it to become rubbery in texture. You can reheat an omelette in the microwave for a few minutes – check every thirty seconds or so until the omelette is piping hot all the way through.
How to make an omelette fluffy:
Beating eggs introduces air into them and thus makes them fluffier. The more you beat them, the fluffier they will become! As more air is introduced, the eggs will become lighter in colour, will have increased in volume and will look more like a foam than a liquid. Use either a whisk or fork to beat the eggs for a couple of minutes, before adding the flavourings and cooking them!
Should you add milk to an omelette?
There are mixed reviews on this one. Can you add milk? Yes, of course. Does it add much to the final recipe? No, not really. I’ve not included milk in this sweet omelette recipe and it is still has a great texture and delicious flavour. But it’s up to you!
What size pan to cook an omelette?
For a single serving omelette using two eggs, an 8-inch pan (20cm) will give you an omelette of the right thickness.
If you like this sweet omelette recipe you might also like…
- Easy Walnut and Orange Scones
- Breakfast Parfait with Yoghurt and Toasted Oats
- Peanut Butter Banana Breakfast Bars
- Egg and Avocado Toast with Chorizo
- Soufflé Omelette With Cheese Recipe from Serious Eats
How to Make Sweet Omelette with Lemon and Honey
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This simple sweet omelette recipe uses lemon, honey and vanilla to create a filling and flavourful quick breakfast or brunch. Top with yoghurt, pistachios and pomegranate seeds for lots of fresh flavour and texture!
- 2 eggs
- 1 teaspoon honey (plus extra to serve)
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- 1 tablespoon butter or vegetable oil
- 1–2 tablespoons plain yoghurt
- 1 tablespoon pomegranate seeds
- 2 teaspoons chopped pistachios
- In a bowl whisk together your eggs with the lemon zest, vanilla and honey, until everything is well combined. Wisk for a few extra minutes if you want a fluffier omelette.
- Heat a frying pan to a medium heat with a little butter or oil. Add the eggs to the pan and swirl them around until the bottom of the pan is coated with egg – then leave alone!
- The omelette is done when the egg on top has firmed up, but is not completely dry. If you prefer the egg to be cooked completely on top you can either flip it and cook it for another minute or pop it under a hot grill for 30 seconds.
- Fold the omelette in half and then in half again while still in the pan, then slide it out onto a plate. Serve with your desired toppings. Enjoy!
Keywords: Sweet Omelette, Breakfast Omelette, Lemon Omelette, Quick Breakfast