Abstract: In this study, the macroscopic quality indicators such as textural attributes, water holding capacity, and gel properties of prepared plant-based omelets subjected to different reheating methods (microwave, frying, air frying, and baking) were comprehensively evaluated using a multi-criteria decision analysis. The experimental results showed that the air-frying group had the highest coefficient of desirability (C-value) as the most suitable reheating route for prepared plant-based omelets because of its comprehensive advantages in texture maintenance, color retention, and sensory quality. Microwave reheating had the lowest C-value because of the large volume of water loss during reheating, disintegrated starch crystallization, and network structure, resulting in the deterioration of sensory quality. Additionally, frying disrupted the secondary structure of proteins due to the exposure of fats and oils to high temperatures, further reducing the strength of their network and subsequently negatively affecting the quality of the finished products. Furthermore, monitoring the degree of quality deterioration of the prepared omelets under different storage times at −20 ℃ indicated a maximum storage cycle of 60 days to ensure the stability of the quality of the prepared omelets. This was because the gel strength and freeze-thaw dehydration rate of prepared plant-based omelets significantly increased after 90 days of freezing (P<0.05). This study provides a theoretical basis and practical guidance for the industrialized application and marketing of prepared plant-based omelets in the field of food processing by exploring the change patterns of key characteristics of prepared plant-based omelets in the reheating and storage processes.