Dairy-Free Egg Mushroom Omelette

Light, flavorful, and completely dairy-free, this Egg Mushroom Omelette is a deliciously wholesome breakfast or brunch option that’s ready in just 20 minutes! Packed with nutrient-rich ingredients like tender button mushrooms, vibrant spinach, juicy cherry tomatoes, and a hint of red onion, this omelette delivers a burst of fresh flavors in every bite. The simple yet satisfying recipe uses olive oil instead of butter, ensuring a dairy-free preparation that doesn't compromise on taste. Perfectly seasoned and folded to perfection, the omelette is garnished with chopped parsley for an herby finish. Whether you're avoiding dairy or just craving a quick and healthy meal, this easy mushroom omelette is sure to become your go-to recipe for energizing mornings.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 1 cup button mushrooms
• 1 cup spinach
• 0.25 cup red onion
• 0.5 cup cherry tomatoes
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Start by cleaning and slicing 1 cup of button mushrooms and set aside.

Step 2

Chop 1 cup of spinach and 0.25 cup of red onion.

Step 3

Halve 0.5 cup of cherry tomatoes.

Step 4

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

Step 5

Add the sliced mushrooms and red onion to the skillet and sauté for about 3-4 minutes, until the mushrooms have released their moisture and softened.

Step 6

Add the chopped spinach and cherry tomatoes to the skillet, stirring until the spinach wilts slightly, about 1-2 minutes. Transfer the veggies to a plate and set aside.

Step 7

In a bowl, beat 4 large eggs together with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper until well blended.

Step 8

Heat another tablespoon of olive oil in the same skillet over medium-low heat.

Step 9

Pour the beaten eggs into the skillet and let them cook undisturbed for 1-2 minutes, or until the bottom begins to set.

Step 10

Gently spread the sautéed vegetables over one half of the omelette.

Step 11

Using a spatula, carefully fold the other half of the omelette over the filling.

Step 12

Continue to cook for another 2-3 minutes, until the eggs are fully set.

Step 13

Slide the omelette onto a plate and garnish with 2 tablespoons of freshly chopped parsley.

Step 14

Serve immediately and enjoy your dairy-free egg mushroom omelette.

Nutrition Facts

Serving size	(448.7g)

Amount per serving	% Daily Value*
Calories	595.7

Total Fat 47.6g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744mg	0%
Sodium 1508.1mg	0%
Total Carbohydrate 11.8g	0%
Dietary Fiber 3.0g	0%
Total Sugars 6.0g
Protein 29.4g	0%

Vitamin D 164IU	0%
Calcium 162.7mg	0%
Iron 5.2mg	0%
Potassium 950.1mg	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: 72.2%

Protein: 19.8%

Carbs: 8.0%