Dairy-Free Taco Omelette
Elevate your breakfast or brunch game with this Dairy-Free Taco Omelette, a flavorful twist on a classic dish that's perfect for those seeking dairy-free options. Packed with protein-rich eggs and black beans, this recipe also boasts vibrant veggies like red bell pepper and yellow onion, seasoned with zesty taco spices for a bold, southwestern flair. Dairy-free shredded cheese melts beautifully into the folded omelette, while fresh cilantro adds a burst of freshness. Top it off with creamy avocado slices and your favorite salsa for a satisfying, nutrient-dense meal that’s ready in just 25 minutes. Whether you're following a dairy-free lifestyle or simply craving something new, this one-serving omelette delivers big flavor in every bite. Perfect for busy mornings or an indulgent lunch—all without compromising on taste!
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons unsweetened almond milk
- 1 tablespoon olive oil
- 0.5 medium red bell pepper, diced
- 0.25 medium yellow onion, finely chopped
- 0.25 cup cooked black beans
- 1 teaspoon taco seasoning
- 1 tablespoon fresh cilantro, chopped
- 0.25 cup dairy-free shredded cheese
- 0.5 medium avocado, sliced
- 2 tablespoons salsa
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a mixing bowl. Add the unsweetened almond milk, salt, and black pepper. Whisk vigorously until well combined and slightly frothy.
Heat 1 teaspoon of the olive oil in a medium nonstick skillet over medium heat. Add the diced red bell pepper and chopped onion. Sauté for 3-4 minutes until softened.
Stir in the cooked black beans and taco seasoning. Cook for an additional 1-2 minutes until the mixture is heated through. Remove the veggie filling from the skillet and set aside.
Wipe the skillet clean with a paper towel, then heat the remaining olive oil over medium-low heat. Pour the whisked eggs into the skillet, tilting the pan to ensure they spread evenly.
Cook the eggs undisturbed for 2-3 minutes, or until the edges start to set. Sprinkle the dairy-free shredded cheese over one half of the eggs.
Spoon the veggie filling on top of the cheese, then sprinkle with fresh cilantro. Carefully fold the other half of the omelette over the filling with a spatula.
Cook for an additional 1-2 minutes, or until the cheese melts and the omelette is fully cooked through.
Slide the omelette onto a plate and top with sliced avocado and salsa. Serve immediately and enjoy your Dairy-Free Taco Omelette.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 7.0 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 397 mg | 31% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1194 mg | 25% | |
*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.
