Make Ahead Omelette Fillings

I love Omelettes – but on busy mornings they’re a pain in the butt to put together.  Sauteeing the filling, then cooking the eggs – lots of steps.  I figured out a way to cut back on prep time, which cuts back on calories, and makes me more likely to eat a healthy protein-filled breakfast, lunch or dinner.  Try this make ahead omelette fillings recipe today!

The ingredients are flexible.  This filling as I’ve written the recipe is 0 points per 2 Tbsp on Weight Watchers.  I like to make egg white omlettes – 2 egg whites is just one point – and I add a couple of tablespoons of low-fat mozzarella cheese as well.  Pair with some fruit and a cup of coffee and you’re set!

Make Ahead Omelette Filling

Author Carrie Hill


  • 1 cup s fresh mushroom(s)
  • 2 Tbsp uncooked onion s
  • 1 clove s (medium) garlic clove(s)
  • 1/2 cup s uncooked kale
  • 1 spray s butter flavour cooking spray
  • 1/4 cup s sweet red pepper(s)


  1. Spray your skillet with cooking spray and saute the onions, peppers and mushrooms until the mushrooms are halfway done.
  2. Then add in your garlic and saute a bit more.
  3. Pile in the kale, it will wilt down A LOT, and saute until done.
  4. Remove to a covered dish and keep refrigerated - use for up to 5 days.
  5. Use 2 Tbsp per omelette!
  6. Enjoy!!


make ahead omlette filling collage