Dairy-Free Vegetable Omelette
Delight in the wholesome goodness of a Dairy-Free Vegetable Omelette, the perfect combination of fresh, vibrant produce and protein-packed eggs—all without a hint of dairy! This quick and easy recipe features sautéed bell peppers, zucchini, mushrooms, fresh spinach, and green onions, folded into fluffy eggs seasoned to perfection with salt and black pepper. With just olive oil and water to create a light yet satisfying texture, this omelette is ideal for those with dietary restrictions or anyone seeking a healthy, flavorful breakfast, brunch, or light dinner option. Ready in just 20 minutes, it’s a nutrient-rich, customizable recipe designed to fuel your day while keeping things simple. Serve warm and pair with a crisp side salad or fresh fruit for a complete, dairy-free meal!
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Water
- 2 teaspoons Olive oil
- 0.5 cup Bell pepper, diced
- 0.5 cup Zucchini, diced
- 0.5 cup Mushrooms, sliced
- 1 cup Fresh spinach, chopped
- 2 stalks Green onion, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium mixing bowl, crack the eggs and add the water. Use a whisk or fork to beat the eggs until fully combined and slightly frothy. Set aside.
Heat 1 teaspoon of olive oil in a medium non-stick skillet over medium heat. Add the bell pepper, zucchini, and mushrooms. Sauté for 3-4 minutes, or until the vegetables are tender.
Add the spinach and green onion to the skillet. Cook for an additional 1-2 minutes, stirring occasionally, until the spinach wilts. Remove the vegetables from the skillet and set aside on a plate.
Wipe the skillet clean with a paper towel. Add the remaining 1 teaspoon of olive oil and heat over medium-low heat.
Pour the beaten eggs into the skillet, tilting the pan to evenly distribute the mixture. Cook for 2-3 minutes, or until the edges of the omelette start to set.
Scatter the cooked vegetables evenly over one-half of the omelette. Sprinkle with salt and black pepper.
Using a spatula, carefully fold the other half of the omelette over the vegetables. Cook for another 1-2 minutes to ensure the eggs are fully set.
Slide the omelette onto a plate, slice in half if desired, and serve warm.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1534 mg | 67% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.9 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 228 mg | 18% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1417 mg | 30% | |
*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.
