Dairy-Free Cheese Omelette
Indulge in a crisp and creamy breakfast classic reimagined with this Dairy-Free Cheese Omelette recipe, perfect for those seeking a delicious, plant-based twist on morning comfort food. Featuring fluffy eggs blended with almond milk and nutritional yeast for savory depth, this omelette is stuffed with melted dairy-free cheese, sautéed spinach, and juicy cherry tomatoes for a burst of flavor in every bite. Seasoned with sea salt and black pepper and topped with fresh scallions, this quick and easy dairy-free dish comes together in just 20 minutes, making it an ideal option for busy mornings or a satisfying brunch. Whether you're embracing a dairy-free lifestyle or simply craving a lighter, wholesome alternative, this omelette offers a protein-packed meal that's rich in flavor and pleasing to the palate. Perfect for two servings and packed with nutritious ingredients, it will become your go-to for egg-based delights.
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 cup dairy-free cheese (shredded)
- 2 teaspoons olive oil
- 1 cup fresh spinach
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup cherry tomatoes (halved)
- 2 tablespoons scallions (chopped)
Instructions
Crack the eggs into a mixing bowl and beat them well with the almond milk, nutritional yeast, sea salt, and black pepper until fully combined.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the spinach and cherry tomatoes to the skillet, sautéing them for about 2-3 minutes until the spinach wilts and the tomatoes soften.
Remove the spinach and tomatoes from the skillet, set aside on a plate.
Add the remaining teaspoon of olive oil to the skillet and ensure it is evenly spread before pouring the beaten eggs in.
Swirl the skillet gently to spread the eggs evenly. Cook for about 2-3 minutes or until the edges start to firm up, but the top is still slightly runny.
Sprinkle the dairy-free cheese and veggie mixture evenly over one half of the omelette.
Gently fold the other half over the filling with a spatula, and continue cooking for another 1-2 minutes until the cheese is melted and the egg is fully cooked.
Slide the omelette onto a serving plate and top with scallions before serving.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.8 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 983 mg | 76% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
