Dairy-Free Vegetable Omelette

Start your morning off right with this wholesome and flavorful Dairy-Free Vegetable Omelette, a light and nutritious breakfast option that’s packed with fresh veggies and free from dairy. Perfectly seasoned and made with a vibrant medley of bell peppers, zucchini, mushrooms, spinach, and green onion, this protein-rich omelette comes together in just 20 minutes, making it an ideal choice for busy mornings or leisurely brunches. The secret to its fluffy texture lies in whisking the eggs with a splash of water, while olive oil ensures a perfectly golden, non-stick finish. Whether you're following a dairy-free lifestyle, looking for a low-carb meal, or simply craving a satisfying way to enjoy your daily dose of vegetables, this versatile omelette is a must-try. Pair it with a side of fresh fruit or toast for a balanced and energizing meal!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large Eggs
• 2 tablespoons Water
• 2 teaspoons Olive oil
• 0.5 cup Bell pepper, diced
• 0.5 cup Zucchini, diced
• 0.5 cup Mushrooms, sliced
• 1 cup Fresh spinach, chopped
• 2 stalks Green onion, sliced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

In a medium mixing bowl, crack the eggs and add the water. Use a whisk or fork to beat the eggs until fully combined and slightly frothy. Set aside.

Step 2

Heat 1 teaspoon of olive oil in a medium non-stick skillet over medium heat. Add the bell pepper, zucchini, and mushrooms. Sauté for 3-4 minutes, or until the vegetables are tender.

Step 3

Add the spinach and green onion to the skillet. Cook for an additional 1-2 minutes, stirring occasionally, until the spinach wilts. Remove the vegetables from the skillet and set aside on a plate.

Step 4

Wipe the skillet clean with a paper towel. Add the remaining 1 teaspoon of olive oil and heat over medium-low heat.

Step 5

Pour the beaten eggs into the skillet, tilting the pan to evenly distribute the mixture. Cook for 2-3 minutes, or until the edges of the omelette start to set.

Step 6

Scatter the cooked vegetables evenly over one-half of the omelette. Sprinkle with salt and black pepper.

Step 7

Using a spatula, carefully fold the other half of the omelette over the vegetables. Cook for another 1-2 minutes to ensure the eggs are fully set.

Step 8

Slide the omelette onto a plate, slice in half if desired, and serve warm.

Nutrition Facts

Serving size	(625.1g)

Amount per serving	% Daily Value*
Calories	625.8

Total Fat 48.1g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744mg	0%
Sodium 1533.7mg	0%
Total Carbohydrate 17.2g	0%
Dietary Fiber 6.2g	0%
Total Sugars 8.9g
Protein 32.0g	0%

Vitamin D 171IU	0%
Calcium 228.2mg	0%
Iron 6.9mg	0%
Potassium 1417.1mg	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: 68.7%

Protein: 20.3%

Carbs: 10.9%