Dairy-Free Mushroom Omelette
Savor the simplicity and flavor of this Dairy-Free Mushroom Omelette, a perfect breakfast or light meal option that's both wholesome and quick to prepare. Made with fluffy eggs and sautéed button mushrooms infused with garlic and green onions, this omelette offers a rich, savory taste without the need for dairy. A touch of fresh parsley adds a burst of herbaceous brightness, while olive oil keeps it healthy and deliciously golden. Ready in just 20 minutes, this easy recipe is ideal for anyone seeking a protein-packed, dairy-free dish that's as nutritious as it is satisfying. Pair it with a side salad or crusty bread for a well-rounded meal!
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Recipe Information
Ingredients
- 3 large Eggs
- 2 tablespoons Olive oil
- 100 grams Button mushrooms
- 1 clove Garlic
- 2 stalks Green onions
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Clean the mushrooms by gently wiping them with a damp paper towel, then slice them thinly.
Peel and finely chop the garlic clove.
Slice green onions into thin rounds and chop fresh parsley finely.
In a non-stick frying pan, heat 1 tablespoon of olive oil over medium-high heat.
Add sliced mushrooms and chopped garlic to the pan. Sauté until the mushrooms are golden brown and have released most of their moisture, about 5 minutes.
Transfer the sautéed mushrooms to a bowl and set aside.
In a bowl, whisk together the eggs with salt and black pepper until the mixture is smooth and well combined.
Wipe the frying pan clean and return it to medium heat. Add the remaining tablespoon of olive oil.
Pour the egg mixture into the pan, swirling it gently to cover the base of the pan evenly.
Cook the eggs undisturbed for about 2 minutes until the bottom is set and the top is slightly runny.
Distribute the sautéed mushrooms and green onions over one half of the omelette.
With a spatula, gently fold the unfilled half of the omelette over the filled half.
Cook for another minute until the omelette is fully set.
Transfer the omelette to a plate, sprinkle with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.3 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 691 mg | 15% | |
*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.
