Dairy-Free Egg and Egg White Omelette
Elevate your breakfast game with this Dairy-Free Egg and Egg White Omelette, a light yet protein-packed recipe perfect for a health-conscious start to your day. Crafted with a blend of whole eggs and egg whites, this omelette delivers a creamy texture without the need for dairy, making it ideal for lactose-free diets. Fresh spinach, sweet red bell pepper, and finely chopped onion add bursts of color and flavor, while a sprinkle of salt, black pepper, and fresh chives brings it all together. Prepared in just 20 minutes, this quick and nutritious dish is perfect for busy mornings or post-workout fuel. Whether you’re promoting healthy eating or enjoying a guilt-free indulgence, this dairy-free omelette is sure to become a breakfast favorite!
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Recipe Information
Ingredients
- 2 large Eggs
- 4 large Egg whites
- 2 teaspoons Olive oil
- 1 cup Spinach, fresh
- 0.5 cup Red bell pepper, diced
- 0.25 cup Onion, finely chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chives, chopped
Instructions
In a small bowl, crack the eggs and add the egg whites. Beat them together with a whisk until well combined and slightly frothy.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and diced red bell pepper. Sauté for 3-4 minutes or until the vegetables are softened.
Add the fresh spinach to the skillet and cook for another minute, or until the spinach is wilted.
Transfer the sautéed vegetables to a plate and set aside.
Wipe the skillet clean with a paper towel, and add the remaining teaspoon of olive oil. Heat over medium-low heat.
Pour the egg mixture into the skillet, tilting the pan to spread it evenly over the surface.
Allow the eggs to cook undisturbed for about 2-3 minutes, or until the edges begin to set.
Using a spatula, gently lift the edges of the omelette, allowing the uncooked egg to flow underneath. Continue cooking for another 2 minutes or until the center is mostly set but still slightly runny.
Add the sautéed vegetables back onto one half of the omelette, then season with salt and black pepper.
Carefully fold the other half of the omelette over the filled side using the spatula. Cook for another 1-2 minutes to ensure the omelette is fully cooked.
Slide the omelette onto a plate and garnish with chopped chives.
Serve immediately and enjoy your dairy-free egg and egg white omelette.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.3 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1571 mg | 33% | |
*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.
