Scrambled Egg Omelette is an all-time favourite dish, adored by many, and can be enjoyed at any time of the day, be it breakfast, lunch, or dinner. This versatile dish can be personalised with different ingredients to suit your taste buds. In this article, we will delve into the history of Scrambled Egg Omelette and explore why it has become so popular, while also sharing tips on how to make the perfect Scrambled Egg Omelette.
Believed to have originated in Persia centuries ago, Scrambled Egg Omelette has become a worldwide sensation, adapted to suit different cultures and tastes. All you need are eggs, butter, and seasoning to make this simple yet delicious dish. Adding cheese, vegetables, or meat to the mixture can make it more flavourful and filling.

To make this recipe, it is essential to use fresh eggs and whisk them well to make them light and fluffy. While cooking the omelette, use low heat and stir the mixture regularly to avoid sticking to the pan. The addition of a knob of butter enhances the creaminess and taste.

Scrambled Egg Omelette has numerous variations and can be customised to meet different dietary requirements. Egg whites can be used instead of whole eggs to make a low-fat version of the dish. You can also add nutritious vegetables such as spinach, mushrooms, or peppers.
In conclusion, Scrambled Egg Omelette is a classic dish, loved by many, that is easy to prepare and can be personalised to cater to different tastes and dietary requirements. With the right ingredients and techniques, making the perfect Scrambled Egg Omelette can be effortless, whether you are a beginner or an experienced cook.

Scrambled Egg Omelette

Recipe by William DickinsonCourse: Breakfast, Lunch, DinnerDifficulty: Easy


Prep time


Cooking time





This an easy keto recipe for your breakfast, lunch or dinner. You can combine it with different meat or vegetable fillings and sprinkle it with your favourite seasoning.


  • 3 whole eggs

  • 3 egg yolks

  • 30-50g butter, ghee, or coconut oil

  • High-quality salt

  • Optional
  • Olive oil to drizzle

  • Meat fillings: cheese, precooked chicken, ham, sausage, fish, beef etc.

  • Vegetable fillings: onions, mushrooms, tomatoes, spinach, peppers etc.

  • Spices: Chilli flakes, cayenne pepper, pepper, celery salt, turmeric, onion powder, garlic powder.


  • Add eggs and additional yolks to a bowl
  • Whisk furiously until completely combined
  • Add your choice of ghee, butter or coconut oil. Ensure the fat is warm enough to liquid.
  • Continue to whisk furiously until all the fat is emulsified into the eggs
  • (Optional) Add any additional ingredients you choose
  • Pour mixture into a cold pan and put on maximum heat.
    Stir continuously until you begin to see the egg solidifying at the bottom of the pan
  • Turn the temperature down to medium-low and do not stop stirring. It's important to bring the temperature of the liquid up to ensure even cooking.
  • At this point, we can choose between traditional scrambled eggs or a scrambled egg omelette.
  • For classic scrambled eggs continue to stir until 90% of the liquid has solidified, at this point add salt, mix well and serve immediately.
  • For a scrambled egg omelette, after half of the mixture has solidified and all the liquid has reached a warm temperature, add the salt, mix, then stop stirring and leave the eggs to form together into an omelette. Folding is optional at this point. Once all the egg has solidified, serve immediately.


  • Although I suggest this as a breakfast, feel free to enjoy it whenever you feel like it!
  • Pair with a fresh, green salad.
  • The Nutrition Facts sheet was calculated with coconut oil.

Leave A Comment

Your email address will not be published. Required fields are marked *