Dairy-Free Classic Egg Omelet

Elevate your breakfast game with this Dairy-Free Classic Egg Omelet—an effortlessly light and flavorful dish perfect for those avoiding dairy. This recipe combines fluffy, protein-packed eggs whisked with water for extra fluffiness, sautéed veggies like bell peppers, mushrooms, onions, and spinach, and a touch of fresh herbs for a vibrant finish. The use of olive oil or a dairy-free butter alternative ensures a rich, golden cook without compromising dietary restrictions. Ready in under 20 minutes, this omelet is ideal for busy mornings yet elegant enough to impress at brunch. Serve it solo or pair with a crisp side salad or toast for a wholesome, satisfying meal. Perfect for anyone seeking a quick, healthy, and dairy-free breakfast option, this recipe guarantees to be your go-to weekday staple!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:8 mins

Total Time:18 mins

Servings: 1

Ingredients

• 3 large eggs
• 2 tablespoons water
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil or dairy-free butter alternative
• 0.25 cup chopped onion
• 0.25 cup chopped bell pepper
• 0.25 cup chopped mushrooms
• 0.25 cup chopped spinach
• 2 tablespoons fresh herbs (such as parsley or chives), chopped

Directions

Step 1

Crack the eggs into a medium-sized bowl. Add the water, salt, and black pepper. Whisk together until the mixture is smooth and the eggs are fully combined.

Step 2

Heat a non-stick skillet over medium heat. Add the olive oil or dairy-free butter alternative and allow it to melt and coat the pan's surface.

Step 3

Add the chopped onion, bell pepper, and mushrooms to the skillet. Sauté for about 3-4 minutes until the vegetables have softened.

Step 4

Add the chopped spinach to the skillet and cook for an additional 1 minute until wilted. Remove the vegetables from the skillet and set aside.

Step 5

Pour the egg mixture into the same skillet. Let the eggs cook undisturbed for about 1-2 minutes until the edges start to set.

Step 6

Using a spatula, gently lift the edges of the omelet, allowing the uncooked egg to flow underneath. Continue cooking until the eggs are nearly set but still slightly moist on top.

Step 7

Add the sautéed vegetables and chopped fresh herbs to one half of the omelet.

Step 8

Carefully fold the opposite side of the omelet over the filling to create a half-moon shape.

Step 9

Slide the omelet onto a plate and serve immediately.

Nutrition Facts

Serving size	(385.3g)

Amount per serving	% Daily Value*
Calories	383.9

Total Fat 29.1g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 0g
Cholesterol 558mg	0%
Sodium 854.4mg	0%
Total Carbohydrate 13.2g	0%
Dietary Fiber 3.6g	0%
Total Sugars 4.5g
Protein 22.3g	0%

Vitamin D 123.5IU	0%
Calcium 181.7mg	0%
Iron 5.7mg	0%
Potassium 863.7mg	0%

*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.

Source of Calories

Fat: 64.8%

Protein: 22.1%

Carbs: 13.1%