Dairy-Free Classic Egg Omelet
Elevate your breakfast game with this Dairy-Free Classic Egg Omelet, a vibrant and wholesome spin on the traditional favorite. Packed with fresh vegetables like spinach, mushrooms, bell peppers, and onions, and lightly seasoned with herbs, this recipe delivers a burst of flavor and nutrition in every bite. Made without dairy products, it uses water for a perfectly light and fluffy texture and incorporates olive oil or a dairy-free butter alternative for a silky finish. Ready in under 20 minutes, this omelet is ideal for those seeking a satisfying, nutritious, and allergen-friendly meal. Perfect for brunch or a quick protein-rich dish, it’s customizable and brimming with colorful, nutrient-dense ingredients. Whether you're dairy-free or simply looking for a healthy breakfast, this omelet is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons water
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil or dairy-free butter alternative
- 0.25 cup chopped onion
- 0.25 cup chopped bell pepper
- 0.25 cup chopped mushrooms
- 0.25 cup chopped spinach
- 2 tablespoons fresh herbs (such as parsley or chives), chopped
Instructions
Crack the eggs into a medium-sized bowl. Add the water, salt, and black pepper. Whisk together until the mixture is smooth and the eggs are fully combined.
Heat a non-stick skillet over medium heat. Add the olive oil or dairy-free butter alternative and allow it to melt and coat the pan's surface.
Add the chopped onion, bell pepper, and mushrooms to the skillet. Sauté for about 3-4 minutes until the vegetables have softened.
Add the chopped spinach to the skillet and cook for an additional 1 minute until wilted. Remove the vegetables from the skillet and set aside.
Pour the egg mixture into the same skillet. Let the eggs cook undisturbed for about 1-2 minutes until the edges start to set.
Using a spatula, gently lift the edges of the omelet, allowing the uncooked egg to flow underneath. Continue cooking until the eggs are nearly set but still slightly moist on top.
Add the sautéed vegetables and chopped fresh herbs to one half of the omelet.
Carefully fold the opposite side of the omelet over the filling to create a half-moon shape.
Slide the omelet onto a plate and serve immediately.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.5 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 864 mg | 18% | |
*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.
