Dairy-Free Three Egg Omelette
Start your day with this fluffy and flavorful Dairy-Free Three Egg Omelette, a quick and easy breakfast option perfect for those avoiding dairy without compromising on taste! This recipe combines three large eggs with a splash of unsweetened almond milk for a creamy texture, while olive oil ensures a perfect, golden exterior. Customize your omelette with sautéed vegetables like bell peppers, spinach, or mushrooms for added nutrients and vibrant flavors. Ready in just 10 minutes, this dish is not only a protein-packed morning staple but also versatile enough for a light lunch or dinner. Garnish with fresh parsley for a touch of elegance, and enjoy this satisfying, dairy-free delight any time of day! Perfect for a gluten-free, keto, or paleo diet, this recipe is a must-have for health-conscious foodies seeking quick and wholesome meals.
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons unsweetened almond milk (or any dairy-free milk of choice)
- 1 tablespoon olive oil (or any neutral cooking oil)
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1 teaspoon fresh parsley (chopped, optional for garnish)
- 0.5 cup vegetables of choice (e.g., diced bell peppers, spinach, mushrooms, or onions, optional)
Instructions
In a medium bowl, crack the three eggs and whisk them together until the yolks and whites are fully combined.
Add the unsweetened almond milk, salt, and black pepper to the eggs, and whisk again to incorporate.
If using vegetables, heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Sauté the vegetables for 2-3 minutes until softened, then transfer them to a plate and set aside.
Wipe the skillet clean and return it to medium heat. Add the remaining olive oil and swirl to coat the bottom of the pan.
Pour the egg mixture into the skillet, spreading it evenly across the surface. Let it cook undisturbed for about 1-2 minutes, until the edges begin to set.
Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow uncooked egg to flow underneath. Repeat this process around the edges until all the egg is mostly set.
If using sautéed vegetables, add them on one half of the omelette.
Carefully fold the omelette in half using the spatula. Let it cook for another 30 seconds to 1 minute to ensure it is fully cooked through.
Slide the omelette onto a plate, garnish with chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.0 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 488 mg | 10% | |
*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.
