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omlet czekoladowy
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Chocolate omelet

Prep Time15 minutes
Cook Time5 minutes
Servings: 1 serving
Author: Aleksandra


for the omelet:

  • 2 large eggs
  • pinch of salt
  • 1 tablespoon light brown sugar or granulated sugar
  • 1 teaspoon vanilla extract or vanilla sugar, or omit it
  • 1 1/2 tablespoons flour
  • 1/2 tablespoon unsweetened cocoa preferably Dutch-processed
  • 2 cubes of milk or dark chocolate finely chopped or grated, or 1 Tbsp mini chocolate chips
  • 1 tablespoon butter for cooking the omelet

additionally (optional):

  • 1/4 cup heavy whipping cream
  • 1 teaspoon powdered sugar
  • small handful fresh fruit


  • Separate the egg whites from the egg yolks. Beat the egg whites with a pinch of salt until firm peaks form (this means that if you turn the whisk upside-down, the foam will keep its shape and stay firmly attached to the whisk). Make sure to not overbeat the egg whites.
  • In a small bowl, beat lightly the egg yolks with sugar and vanilla extract. Add them slowly to the whipped egg whites, mixing at the lowest speed until incorporated.
  • Add the flour, cocoa, and finely chopped chocolate (it can also be grated). Fold in gently with a silicone spatula.
  • Heat the butter in a non-stick pan (8-inch/21-22 cm). When it's sizzling, pour in the omelet batter. Spread with a spatula in an even layer.
  • Cover the pan with a lid (or a piece of aluminum foil or big chopping board) and cook over lowest heat for about 3-5 minutes until the omelet is golden at the bottom (take a peek by lifting it a bit with a silicone spatula).
  • Using two wide spatulas, turn the omelet to the other side: first separate the edges of the omelet making sure that it doesn't stick to the pan, gently slide in two spatulas (if the omelet is tearing at this point this means it's not ready, wait a little bit and cook it longer over very low heat) and quickly flip it over. Cook briefly on the other side, for about 30-60 seconds, or until the omelet is set. Transfer to a plate.
  • Whip the heavy whipping cream with the powdered sugar.
  • Serve the omelet with the whipped cream and fresh fruit.
  • Enjoy!


  • Covering the omelet with a lid is not necessary, but it makes flipping it so much easier. The omelet will be set more quickly.
  • It's important to cook the omelet over the lowest heat.
  • You can use a pan that is a little smaller or larger than the one specified in the recipe, but: smaller pan = thicker omelet = it will take longer to cook, larger pan = thinner omelet, it will cook a little faster but it will be a little harder to flip.
  • If you are afraid of turning the omelet you can divide the batter into two parts and cook 2 small omelets.
  • How to serve it:
    • I like it most with whipped cream and fresh fruit.
    • For a more calorie-friendly option, you can serve it with plain or Greek yogurt.
    • You can also serve this omelet with a fruit sauce. Just take a small handful of fruit (frozen or fresh) and cook for a couple of minutes with a small amount of sugar and then puree with a blender.
  • Storage: Unfortunately this omelet can't be made ahead or stored in any way. After making the batter you need to cook it right away.
  • Calories: the whole recipe (1 serving), including the whipped cream and 9 oz (250g) strawberries.


Calories: 597kcal