Dairy-Free Veggie Omelet
Whip up a nutrient-packed start to your day with this Dairy-Free Veggie Omelet, a vibrant, protein-rich breakfast perfect for anyone with dairy sensitivities or looking to lighten their morning meal. This recipe combines fluffy eggs whisked with unsweetened almond milk for a creamy texture without dairy, paired with a colorful medley of sautéed red bell pepper, spinach, mushrooms, and green onions for a burst of flavor and essential vitamins. Seasoned with garlic powder, salt, and black pepper, this quick and easy omelet comes together in just 20 minutes, making it an ideal option for busy mornings. Serve it on its own or alongside a crisp side salad for a wholesome, satisfying dish that’s as delicious as it is healthy!
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons unsweetened almond milk
- 1 tablespoon olive oil
- 0.5 medium (diced) red bell pepper
- 1 cup (loosely packed) spinach
- 0.5 cup (sliced) mushrooms
- 2 stalks (sliced) green onions
- 0.25 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a medium-sized mixing bowl. Add unsweetened almond milk, garlic powder, salt, and black pepper. Whisk vigorously until the mixture is smooth and fully combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced red bell pepper and sliced mushrooms to the skillet. Cook for 2-3 minutes, stirring frequently, until the vegetables begin to soften.
Add the spinach and green onions to the skillet. Cook for an additional 1-2 minutes, stirring occasionally, until the spinach is wilted.
Reduce the heat slightly. Pour the egg mixture over the cooked vegetables in the skillet, tilting the pan to ensure the eggs evenly cover the vegetables.
Let the omelet cook undisturbed for 2-3 minutes, or until the edges begin to set. Use a spatula to gently lift the edges of the omelet and allow any uncooked egg to flow beneath.
Once the omelet is mostly set but still slightly soft on top, use the spatula to carefully fold it in half.
Cook for an additional minute to ensure the inside fully sets, then transfer the omelet to a plate.
Serve hot and enjoy your dairy-free veggie omelet!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 188 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 944 mg | 20% | |
*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.
