Dairy-Free Omelet with Onions and Mushrooms
Elevate your breakfast game with this delicious and wholesome Dairy-Free Omelet with Onions and Mushrooms! Perfectly fluffy eggs are whisked with a touch of unsweetened almond milk for a creamy texture without any dairy. Sautéed yellow onions and tender button mushrooms lend a rich, savory depth, while a sprinkle of fresh parsley brightens every bite. This quick and easy recipe comes together in just 25 minutes and is ideal for those seeking a healthy, protein-packed meal that's both dairy-free and full of flavor. Whether you're following a specific dietary lifestyle or simply craving a hearty breakfast, this omelet is a versatile and satisfying choice. Serve it warm with a side salad or toast for a balanced and nourishing meal!
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Ingredients
- 4 pieces large eggs
- 2 tablespoons unsweetened almond milk
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 cup button mushrooms
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Start by preparing your ingredients. Peel and finely slice the medium yellow onion. Clean the button mushrooms with a damp towel and slice them thinly. Chop the fresh parsley finely and set it aside.
Step 2
In a bowl, crack open the eggs and add the unsweetened almond milk. Season with salt and black pepper. Whisk the mixture until well combined and slightly frothy.
Step 3
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced onions to the skillet and sauté for about 3-4 minutes or until they become translucent and begin to caramelize.
Step 4
Add the sliced mushrooms to the skillet with the onions. Continue to sauté for an additional 4-5 minutes, or until the mushrooms are soft and any moisture has evaporated.
Step 5
Remove the onion and mushroom mixture from the skillet and set aside on a plate.
Step 6
Wipe the skillet clean with a paper towel and add the remaining tablespoon of olive oil. Place the skillet back on medium heat.
Step 7
Pour the egg mixture into the skillet, tilting the pan to ensure even coverage. Allow the eggs to cook undisturbed for about 1-2 minutes until they start to set around the edges.
Step 8
Distribute the cooked onion and mushroom mixture evenly over one half of the omelet. Sprinkle the fresh parsley over the top.
Step 9
Using a spatula, gently fold the other half of the omelet over the filling. Cook for another minute or until the eggs are fully set.
Step 10
Carefully slide the omelet onto a serving plate. Garnish with additional fresh parsley if desired and serve warm.
Nutrition Facts
| Serving size | (449.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 600.4 |
| Total Fat 48.8g | 0% |
| Saturated Fat 10.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 744mg | 0% |
| Sodium 1492.7mg | 0% |
| Total Carbohydrate 17.7g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 6.2g | |
| Protein 27.9g | 0% |
| Vitamin D 171.0IU | 0% |
| Calcium 203.4mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 741.3mg | 0% |
Source of Calories