Fridge Friend Recipes
Cheesy Marmite Yoghurt Omelette recipe
A quick, savoury omelette with a punch of Marmite and a creamy cheesy finish. Perfect for a fast brunch when you want something rich and satisfying.
10 min · Easy · British Jump to method
Ingredients
- 2 Eggs
- 30 g Greek Yoghurt
- 40 g, grated Mature Cheddar Cheese
- 1 tsp Marmite
- pinch Salt
- pinch Black Pepper
- 10 g Butter
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 442 kcal |
| Protein | 25 g |
| Carbohydrates | 4.2 g |
| Fat | 34 g |
| Saturated fat | 16.3 g |
| Fibre | 0 g |
| Sugar | 2.4 g |
| Sodium | 950 mg |
Why this works
A rich, high-protein omelette that is energy-dense and relatively high in saturated fat and sodium, mainly from the cheddar, Marmite and added salt.
High-quality protein. Eggs, Greek yoghurt and cheddar provide about 25 g protein, supporting satiety and maintenance of muscle tissue.
Calcium-rich. Cheddar and Greek yoghurt contribute useful calcium for bone health, with smaller amounts of phosphorus and B12 from the eggs and dairy.
Sodium caution. Marmite, cheddar and the added pinch of salt make this dish relatively high in sodium, which may be less suitable for those monitoring blood pressure.
Method
- Crack the eggs into a bowl, season with salt and black pepper, then whisk with the Greek yoghurt until smooth.
Whisk just until the yolks and whites are fully combined and the yoghurt has disappeared, as over-beating can make the omelette a little tough rather than tender and custardy.
- Warm a non-stick frying pan over a medium heat and lightly grease it with butter or margarine.
The pan should feel evenly warm rather than fiercely hot; if the butter foams and browns at once, lower the heat so the omelette does not catch or colour too quickly.
- Pour in the egg mixture and cook gently until the base is just set.
Tilt the pan so the uncooked egg flows into any gaps, and stop once the top is still glossy but no longer runny at the edges.
- Mix the Marmite with a spoonful of yoghurt, then dot over one half of the omelette with the cheddar.
Loosen the Marmite with the yoghurt until it becomes a dark, spreadable streak, which helps it distribute evenly without tearing the set egg.
- Fold the omelette over and cook for 1 minute more until the cheese has melted. Serve hot.
Press the fold very lightly with the spatula so the cheese sits in a neat layer inside, and remove the pan as soon as the filling looks softened rather than waiting for it to leak out.
Other Marmite Recipes
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