Dairy-Free Taco Omelet
Elevate your breakfast game with this vibrant Dairy-Free Taco Omelet, a quick and hearty meal packed with flavor and perfect for those steering clear of dairy. This recipe combines fluffy eggs whisked with a splash of almond milk and seasoned with salt and pepper, then filled with savory, spiced ground turkey (or a vegetarian-friendly plant-based alternative), sautéed bell peppers and onions, and juicy cherry tomatoes. Finished with creamy avocado slices and a sprinkle of fresh cilantro, this omelet delivers taco-inspired zest without gluten or dairy. Ready in just 25 minutes, it's a convenient, protein-packed start to the day that doesn't compromise on taste. Whether you're meal prepping or enjoying a leisurely weekend brunch, this dairy-free omelet is sure to delight and energize!
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons unsweetened almond milk (or any dairy-free milk alternative)
- 1 teaspoon olive oil
- 1 cup ground turkey (or plant-based ground meat for a vegetarian option)
- 2 teaspoons taco seasoning (dairy-free and gluten-free, if needed)
- 0.25 cup red bell pepper, finely chopped
- 0.25 cup yellow onion, finely chopped
- 0.25 cup cherry tomatoes, diced
- 0.5 whole avocado, sliced
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium skillet, heat 1 teaspoon of olive oil over medium heat.
Add the ground turkey (or plant-based ground meat) to the skillet and cook until browned, about 5-7 minutes. Stir in the taco seasoning and mix well. Transfer the seasoned meat to a plate and set aside.
In the same skillet, add the chopped red bell pepper and onion. Sauté for 3-4 minutes until softened, then set aside with the taco meat.
In a small mixing bowl, whisk together the eggs, almond milk, salt, and black pepper until fully combined and slightly frothy.
Heat the skillet again over medium heat and lightly grease it with olive oil. Pour in the egg mixture, tilting the skillet to spread the eggs evenly.
Cook the omelet for about 3 minutes, or until the edges start to set and the center is slightly wobbly.
Spread the cooked taco meat, sautéed vegetables, and diced cherry tomatoes over one half of the omelet.
Using a spatula, gently fold the empty half of the omelet over the filling. Cook for another 1-2 minutes to allow the fillings to heat through.
Slide the omelet onto a plate and top with sliced avocado and chopped cilantro, if desired.
Serve immediately and enjoy your dairy-free taco-inspired omelet!
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 748 mg | 250% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 5.3 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 213 mg | 16% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1488 mg | 32% | |
*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.
