This Oil-Free Water-Cooked Omelette is made with just water—no oil needed! It’s a quick, high-protein breakfast that comes together in under 10 minutes. With eggs, green onions, and crab sticks, it’s simple but satisfying. Perfect for busy mornings or a light snack, this recipe is as easy as it gets. Plus, it’s customizable to suit your taste—swap in your favourite veggies or proteins to make it your own.
Healthy and oil-free? Yes, please! This omelette is a game-changer for anyone looking for a light, high-protein meal. With just a handful of simple ingredients, you can whip up a fuss-free fluffy and delicious omelette.
Sometimes, the simplest recipes deliver the biggest surprises. Did you know you can make a fluffy, oil-free omelette using just water? No butter or oil is needed—just eggs, water, and your favorite fillings for a guilt-free, protein-packed breakfast that’s as light as it is delicious.
Why This Works
✅ Pantry-friendly – Only eggs + water are required (customize with leftovers!).
✅ Healthier – 100% oil-free, lower in calories than traditional omelettes.
✅ Perfect for meal prep – Cooks in 5 minutes, ideal for busy mornings.
Pro Tip: Love creative egg recipes? Try our easy shrimp & leek frittata next—it’s another protein-rich, low-effort dish with gourmet flair! Or 5-ingredient zucchini egg muffins.
Why settle for boring scrambles when you can enjoy these easy egg dishes?
For heartier options, try our baked potato frittata (perfect for meal prep) or elegant spinach & tomato quiche. Lighter choices include the veggie-packed cabbage frittata or egg-free zucchini scarpaccia—a crispy Tuscan flatbread that pairs beautifully with eggs.
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💭 Expert Tip
For the best texture, whisk the eggs well until frothy. This helps create a light and fluffy Oil-Free Water-Cooked Omelette without any oil.
💗 Why You’ll Love This Recipe
- No oil or butter is needed like my oil-free 3-ingredient mayo.
- Quick and easy to make
- High in protein and low in fat
- Works for breakfast, lunch, or dinner
- Simple ingredients you probably have at home
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Eggs: Choose organic or free-range eggs for better quality. Always check the expiration date to ensure freshness.
- Salt: Use Himalayan pink salt or Celtic sea salt for its minerals. Avoid iodized salt, as it can leave a slight aftertaste.
- Green Onions: Pick firm, bright green stalks with no wilting. Store in the fridge, wrapped in a damp paper towel to maintain freshness.
- Crab Sticks or Dried Shrimp: Check the label for real crab meat for crab sticks. Opt for small, orange-pink ones for dried shrimp—they’re the most flavorful.
- Water (for cooking): Use clean, filtered water for the best results. Tap water with a strong taste can affect the dish.
- Soy Sauce (for serving): Select a high-quality soy sauce like Kikkoman or Yamasa. Use tamari for a gluten-free option.
♻️ Substitutions
- No crab sticks? Use cooked dried shrimp, chicken, ham, or even tofu.
- Out of green onions? Try chives or finely chopped regular onion.
- Want more protein in your omelette? Add extra egg whites.
📋 Variations
- Spicy: Add a pinch of chilli flakes or diced jalapeños to your water-cooked omelette.
- Herby: Mix in fresh herbs like parsley or cilantro.
👩🍳 How To Make Oil-Free Water-Cooked Omelette
I’ve kept this water-cooked omelette recipe simple with green onions and crab sticks, but feel free to mix it up! Swap in your favourite veggies or proteins, like diced bell peppers, spinach, or even cooked shrimp.
Just remember: too many add-ins can make the omelette heavy, so stick to similar quantities for the best texture. I am sure you will also love this easy cabbage frittata | low-calorie breakfast idea.
Step 1: Prep the Ingredients
Crack the eggs into a mixing bowl. Add the salt and pepper, then whisk until everything is well combined.
Step 2: Add the Green Onions
Finely chop the green onions and mix them into the eggs.
Step 3: Mix in the Crab Sticks
Cut the crab sticks into small pieces and gently fold them into the egg mixture. If using dried shrimp, add them at this step.
Step 4: Measure the Water
To keep it simple, I used the same bowl I cracked the eggs into and filled it with the same amount of water. This way, the water volume matches the eggs for perfect consistency.
Step 5: Heat the Skillet
Pour the water into a non-stick skillet and heat it over medium heat until small bubbles begin to form. Once it’s heated, add the omelette mixture.
Step 6: Cook the Omelette
The omelette should start cooking immediately. Use a spatula to gently push the edges toward the centre to prevent it from burning at the bottom. Repeat this every 2-3 minutes until it’s fully cooked and the water has evaporated.
Pro Tip: For a fluffier oil-free water-cooked omelette, whisk the eggs thoroughly before adding them to the skillet.
🥗 Serving Suggestions
- Pair it with some Lebanese rice and broken vermicelli or Turkish bulgur pilav for a simple meal.
- Alongside toast, my 3-ingredient no-knead bread recipe is perfect for that or use it as a filling for a breakfast wrap.
- It also works great as a protein-packed addition to my sweet and sour vegetable stir fry.
- Topped with avocado or a drizzle of soy sauce or why not some fresh easy chimichurri sauce, that takes this omelette to the next level
Problems with the oil-free water-cooked omelette sticking to the pan?
Eggs can be clingy, so a good non-stick skillet is your best friend. If it still sticks, let it sit for a minute after cooking—it’ll loosen up on its own. For extra insurance, you can lightly grease the pan with a tiny bit of butter or use a silicone spatula to gently lift the edges.
❓Oil-Free Water-Cooked Omelette FAQs
If you want a softer, fluffier omelette (not just lower in calories), adding a splash of water helps! As it cooks, the water turns into steam, making the eggs lighter. For an Oil-Free Water-Cooked Omelette, this technique works perfectly. If you prefer a richer omelette, try adding a bit of milk or cream instead.
Cooking an omelette in boiling water works well. The moment the whisked eggs hit the hot water, they puff up, turning soft and fluffy every time. For an Oil-Free Water-Cooked Omelette, use a 1:1 ratio of eggs to water—so for every 6 eggs, use ½ cup (120ml) of water. Bring the water to a gentle boil in a non-stick pan, then pour in the eggs. Let them cook undisturbed until they set, then gently fold or roll them up. That’s it—no oil, no fuss, just a light and airy omelette!
A simple omelette is surprisingly easy—just eggs, a pinch of salt and pepper, and a bit of oil to keep it from sticking. But let’s be honest: Omelettes are way more exciting when you add fillings! For an Oil-Free, Water-Cooked Omelette, you can skip the oil altogether and cook it in water for a lighter option. As for the oil, you’ve got options—olive oil, avocado oil, butter, ghee, or my personal favourite, bacon grease.
A boiled egg has about 78 calories and barely any fat. An omelette, on the other hand, can range quite a bit in calories depending on what you add. For an Oil-Free, Water-Cooked Omelette, you can keep it light by cooking it with just water and veggies, without adding extra fat. Cheese, oil, or extra sauces, however, can quickly bump up the calorie count.
To store an oil-free water-cooked omelette, let it cool, then wrap it tightly or place it in an airtight container. Refrigerate for up to 2-3 days. For longer storage, freeze it for up to 1 month. Reheat gently in the microwave or a pan.
More Egg Recipes For Breakfast
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Oil-Free Water-Cooked Omelette
Ingredients
- 6 eggs
- 4 green onions chopped
- 5 crab sticks or dried shrimp chopped
- Water for cooking
- Soy sauce for serving
Instructions
- Prep the Ingredients: Crack the eggs into a mixing bowl. Add salt, pepper, and whisk everything until well combined.6 eggs
- Mix in the green onions: Finely chop the green onions and stir them into the eggs.4 green onions
- Add the crab sticks: Cut the crab sticks into small pieces and gently fold them into the mixture. If you’re using dried shrimp, add them now.5 crab sticks or dried shrimp
- Heat the Skillet: Here’s a little trick I use—measure the same volume of water as the eggs by using the same type of bowl for both. Pour the water into a non-stick pan and set it over medium heat. Let it warm up until tiny bubbles start to form.Water for cooking
- Cook the Omelette: Pour the egg mixture into the skillet. The omelette should start cooking right away. Use a spatula to gently push the edges toward the center to prevent it from burning at the bottom. Repeat this every 2-3 minutes until it’s fully cooked and the water has evaporated.
- Serve: Slide the omelette onto a plate, drizzle with soy sauce, and dig in!Soy sauce
Video
Notes
- Use a non-stick skillet: This is essential for cooking the omelette without oil. If it sticks, let it sit for a minute after cooking—it’ll loosen up on its own.
- Whisk the eggs well: For a light and fluffy texture, whisk the eggs until frothy before cooking.
- Measure water carefully: Use a 1:1 ratio of eggs to water (e.g., 6 eggs = ½ cup/120ml water) for the perfect consistency.
- Reheating tip: To keep the omelette moist, reheat it in the microwave or a skillet with a splash of water.
- Storage: Store leftovers in the fridge for up to 2 days or freeze for up to 1 month.
Liz says
So light, fluffy and delicious!!! This made a perfect breakfast!
Chelsea says
I never would’ve thought of cooking an omelette like this, turned out so good!
Lindsay Howerton-Hastings says
Love the texture the eggs get cooking them this way!
Claudia-Cristina says
My family loved this!
Nicole Kendrick says
This worked exactly as written, thanks!
Marie-Pierre says
My family loved this! Love this little seafood flair to it!
Juyali says
I was curious if an omelette could cook with just water, but it turned out light, fluffy, and surprisingly easy to make!
Lathiya says
This is an interesting cooking method I have never tried. But once I tried this omelette, it was amazing.
Swathi says
Oil free water cooked omelette is delicious, thanks for showing it.
Ieva says
What an interesting idea, and worked exactly as described and shown in photos. I whisked the eggs very well, and got a really fluffy egg. Also added chives - overall a great breakfast recipe.