Photo of Basic Omelette with Fresh Herbs by WW

Basic Omelette with Fresh Herbs

Points® value
Total Time
8 min
5 min
3 min
You don't need lots of cheese to make a French-style omelette. Cooking the eggs with a touch of butter adds a welcome dose of rich flavour without weighing things down. The secret to perfectly cooked eggs is to not overheat the pan. It's important to cook the omelette gently once the eggs begin to set. Start over medium heat and modulate the heat lower until the omelet is just cooked through, but without any browning. A smattering of fresh herbs adds lots of flavor and freshness to the eggs.



2 large

Kosher salt

¼ tsp(s)

Black pepper


Fresh parsley

1 tbsp(s), dill, basil, oregano or a mix, chopped (1 to 2 tablespoons)

Cooking spray

1 spray(s)

Unsalted butter

½ tsp(s)


  1. Whisk eggs, salt, pepper, and herbs together in bowl. Spray 8-inch nonstick skillet with nonstick spray; add butter and set over medium heat; swirl pan. When butter stops foaming, pour eggs into skillet, tilting pan to distribute. Cook, lifting eggs so uncooked portion can run underneath, about 1 minute. Reduce heat to medium-low and cook until eggs are almost set, 30–60 seconds.
  2. If desired, spoon omelette filling over half of omelette (additional ingredients may change SmartPoints). Fold unfilled half of egg over filling. Reduce heat to low and cook 1 minute. Run spatula around edge of omelette toward rim; slide onto plate.
  3. Serving size:1 omelette.