Breakfast Hack: Premade Omelet

Shanthi Appelo
Shanthi Appelo

| 1 min read

Life gets busy no matter who you are and for many – whipping up a wholesome breakfast is at the bottom of the priority list on hectic mornings. But making breakfast in advance can make the difference between a stressful and a seamless start to your day.
Fresh omelets taste best, but they do require some effort. Fortunately, the bulk of the prep can be done the night before. Simply whisk together a couple of eggs with a handful of spinach, diced tomatoes and onions, shredded cheese and a splash of unsweetened milk. In the morning, the omelet mixture is ready to pour for quick sear in an olive-oil coated skillet.
A healthy breakfast doesn’t have to be complicated or time-consuming, but a little planning and preparation can go a long way. Your future self will thank you for it.

Total Time:

25 minutes

Prep Time:

10 minutes

Cooking Difficulty:


Serving Amount
  • 4 large eggs

  • 1 pinch sea salt

  • 2 Tbsp. unsweetened milk

  • 14 cup shredded mozzarella, low moisture, part-skim

  • 14 cup fresh spinach, coarsely chopped

  • 3 Tbsp. Roma tomatoes, diced

  • 2 Tbsp. onions, finely chopped

  • 1 Tbsp. butter or oil

  • salt and freshly ground pepper to taste

  • Step 1

    In a sealable container such as a mason jar, beat together eggs with a pinch of salt and milk until smooth. Add mozzarella, spinach, tomatoes and onions and stir. Place a lid on the container and store in the fridge overnight.

  • Step 2

    In the morning, make one omelet at a time. Heat a nonstick skillet over medium heat and half the add butter or olive oil per omelet and swirl until evenly coated.

  • Step 3

    Give the jar a good stir. Once butter is melted and bubbling, add half of the egg mixture to the skillet and immediately reduce the heat to low.

  • Step 4

    Cook until omelet is sliding around the pan easily and a spatula can get underneath, flip the omelet and turn off the heat. Enjoy!

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