Dairy-Free Egg Mushroom Omelette
Elevate your breakfast game with this hearty and wholesome Dairy-Free Egg Mushroom Omelette, packed with vibrant vegetables and savory flavors. This quick and easy recipe combines sautéed mushrooms, spinach, cherry tomatoes, and red onion, all folded into perfectly fluffy eggs seasoned with a hint of salt and black pepper. With no dairy involved, olive oil keeps this omelette light yet indulgent, making it an ideal choice for those seeking healthier or lactose-free options. Ready in just 20 minutes, this two-serving omelette is perfect for busy mornings or a satisfying brunch. Garnished with fresh parsley, each bite is a delightful combination of nutritious ingredients and rich, earthy flavors. Whether you're a fan of clean eating or simply crave a delicious, veggie-packed breakfast, this dairy-free mushroom omelette will leave you feeling nourished and energized!
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup button mushrooms
- 1 cup spinach
- 0.25 cup red onion
- 0.5 cup cherry tomatoes
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Start by cleaning and slicing 1 cup of button mushrooms and set aside.
Chop 1 cup of spinach and 0.25 cup of red onion.
Halve 0.5 cup of cherry tomatoes.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and red onion to the skillet and sauté for about 3-4 minutes, until the mushrooms have released their moisture and softened.
Add the chopped spinach and cherry tomatoes to the skillet, stirring until the spinach wilts slightly, about 1-2 minutes. Transfer the veggies to a plate and set aside.
In a bowl, beat 4 large eggs together with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper until well blended.
Heat another tablespoon of olive oil in the same skillet over medium-low heat.
Pour the beaten eggs into the skillet and let them cook undisturbed for 1-2 minutes, or until the bottom begins to set.
Gently spread the sautéed vegetables over one half of the omelette.
Using a spatula, carefully fold the other half of the omelette over the filling.
Continue to cook for another 2-3 minutes, until the eggs are fully set.
Slide the omelette onto a plate and garnish with 2 tablespoons of freshly chopped parsley.
Serve immediately and enjoy your dairy-free egg mushroom omelette.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 163 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 950 mg | 20% | |
*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.
