Dairy-Free Loaded Omelet
Start your day with this hearty and wholesome Dairy-Free Loaded Omelet, a vibrant, veggie-packed breakfast that's as nutritious as it is delicious. This recipe swaps traditional dairy with unsweetened almond milk, creating a light and fluffy omelet that's perfect for those with lactose sensitivities or anyone seeking a healthier twist. Bursting with sautéed red bell peppers, mushrooms, fresh spinach, and a sprinkle of green onions, this 15-minute dish is a flavor-packed way to fuel your morning. Topped with creamy avocado slices and seasoned to perfection with salt and black pepper, this dairy-free omelet delivers a satisfying combination of textures and nutrients. Perfect for busy mornings or a relaxed weekend brunch, this quick and easy recipe is sure to become a staple in your healthy breakfast lineup.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons unsweetened almond milk
- 1 tablespoon olive oil
- 0.5 cup red bell pepper
- 1 cup spinach
- 0.5 cup mushrooms
- 2 tablespoons green onions
- 0.5 whole avocado
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium-sized bowl, crack the eggs and add the almond milk, salt, and black pepper. Whisk together until fully combined and slightly frothy.
Preheat a non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the chopped red bell pepper and mushrooms to the skillet. Sauté for about 3-4 minutes until the vegetables begin to soften.
Add the spinach to the skillet and cook for an additional 1-2 minutes, stirring occasionally, until the spinach has wilted.
Reduce the heat to medium-low and pour the egg mixture over the vegetables in the skillet.
Using a spatula, gently stir the eggs for the first few minutes until they start to set, pushing the cooked eggs to the center and allowing the uncooked eggs to flow to the edges.
Sprinkle the chopped green onions over the omelet.
Once the omelet is mostly set but still slightly runny on top, use the spatula to carefully fold one side of the omelet over the other.
Let the omelet cook for another 1-2 minutes until fully set. Remove from the skillet and transfer to a serving plate.
Slice the avocado and serve it on top of the omelet or on the side.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 5.6 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 211 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1321 mg | 28% | |
*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.
