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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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!
How to Make a Sweet Omelette
Time needed: 10 minutes.
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.
Sweet Omelette FAQ
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.
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.
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.
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
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