Dairy-Free Western Omelette
Elevate your breakfast game with this dairy-free Western omelette, a hearty and flavorful twist on the classic morning staple. This recipe combines fluffy eggs whisked with unsweetened almond milk for a creamy, dairy-free base that’s both light and delicious. Diced onions, vibrant green and red bell peppers, and savory dairy-free ham or a plant-based alternative create a colorful, protein-packed filling that’s irresistible. Sautéed to golden perfection in olive oil, each bite bursts with wholesome flavor. Ready in just 20 minutes, this quick and easy omelette is ideal for busy mornings or a satisfying brunch. Perfect for dairy-free diets or plant-based eaters, pair it with crispy toast or fresh fruit for a complete breakfast experience!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons unsweetened almond milk
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 tablespoon olive oil
- 0.5 cup yellow onion, diced
- 0.5 cup green bell pepper, diced
- 0.5 cup red bell pepper, diced
- 0.5 cup dairy-free cooked ham or plant-based ham alternative, diced
Instructions
Crack the eggs into a medium-sized mixing bowl and whisk them until the yolks and whites are fully combined.
Add the unsweetened almond milk, salt, and black pepper to the eggs. Whisk again until the mixture is smooth and well-incorporated.
Heat the olive oil in a medium-sized non-stick skillet over medium heat.
Add the diced onion to the skillet and sauté for 2 minutes, or until it starts to soften.
Add the diced green and red bell peppers, and continue cooking for another 3 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the diced dairy-free ham or plant-based ham alternative and cook for 1 more minute to heat through.
Reduce the heat to low and spread the cooked veggie and ham mixture evenly across the skillet.
Pour the egg mixture over the veggies and ham, tilting the skillet as necessary to ensure the eggs cover the filling evenly.
Cook the omelette undisturbed for 3–4 minutes, or until the edges begin to set.
Using a spatula, gently lift one edge of the omelette. If the bottom is golden and the top is mostly set (with minimal liquid), carefully fold the omelette in half.
Cook for 1–2 more minutes to ensure the center is fully cooked, then slide the omelette onto a plate.
Serve hot and enjoy your dairy-free Western omelette!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 10.0 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 224 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 939 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.
