Dairy-Free Omelet with Onions and Mushrooms
Wake up your morning routine with this irresistibly light and flavorful Dairy-Free Omelet with Onions and Mushrooms. This recipe swaps out traditional dairy for unsweetened almond milk, creating a rich and creamy texture that’s perfect for anyone with dietary restrictions or simply looking for a healthier twist. Caramelized yellow onions and sautéed mushrooms lend a savory depth, while a touch of fresh parsley brightens every bite. With just 25 minutes from prep to plate, this easy omelet is ideal for busy mornings or a quick lunch for two. Packed with protein, cooked in heart-healthy olive oil, and seasoned to perfection, it’s a satisfying and wholesome dish that proves going dairy-free can be deliciously indulgent. Serve it with a side of fresh greens or whole-grain toast for a complete, nourishing meal.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons unsweetened almond milk
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 cup button mushrooms
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing your ingredients. Peel and finely slice the medium yellow onion. Clean the button mushrooms with a damp towel and slice them thinly. Chop the fresh parsley finely and set it aside.
In a bowl, crack open the eggs and add the unsweetened almond milk. Season with salt and black pepper. Whisk the mixture until well combined and slightly frothy.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced onions to the skillet and sauté for about 3-4 minutes or until they become translucent and begin to caramelize.
Add the sliced mushrooms to the skillet with the onions. Continue to sauté for an additional 4-5 minutes, or until the mushrooms are soft and any moisture has evaporated.
Remove the onion and mushroom mixture from the skillet and set aside on a plate.
Wipe the skillet clean with a paper towel and add the remaining tablespoon of olive oil. Place the skillet back on medium heat.
Pour the egg mixture into the skillet, tilting the pan to ensure even coverage. Allow the eggs to cook undisturbed for about 1-2 minutes until they start to set around the edges.
Distribute the cooked onion and mushroom mixture evenly over one half of the omelet. Sprinkle the fresh parsley over the top.
Using a spatula, gently fold the other half of the omelet over the filling. Cook for another minute or until the eggs are fully set.
Carefully slide the omelet onto a serving plate. Garnish with additional fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 741 mg | 16% | |
*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.
