Dairy-Free Spinach and Cheese Omelette
I love omelettes! There are so many ways to make a great omelette that it’s hard to decide what to put in. My favorite omelette add-in options are baby spinach, chives, cheese, asparagus, onions and Oscar Myer all natural deli turkey or chicken. For this omelette, I chose to add onions, chives, and baby spinach, but you can choose your own favorite omelette ingredients and make this your very own recipe.
- 4 large organic eggs
- ⅓ cup of dairy-free cheese
- 1 small onion
- 1 tbsp of chives optional
- ⅓ cup chopped baby spinach
- ½ tsp of black pepper
- salt substitute or to taste
- 2 tbsp of coconut oil
- 1/4 teaspoon black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp oregano
- 1 tbsp parsley flakes
- a pinch of your fav. salt substitute optional
Crack each eggs in a medium size bowl.
Add salt, black pepper, half a tablespoon of the chopped chives with a small amount of the dairy free cheese (just less than ¼ as the rest will go on the omelette) in the bowl.
Whisk all of the ingredients together and set aside.
Meanwhile melt a tablespoon of coconut oil in a medium size frying pan on low-medium heat.
Add the chopped onions and baby spinach, and sautee until they become soft and translucent.
Once veggies are done transfer them into the bowl with the eggs, giving the mixture another whisk.
Add a little more coconut oil to pan and pour the egg mixture into the frying pan to cook for a few minutes until almost set.
While the egg begins to set, carefully lift the sides of the egg mixture. Do this until the top of the omelette becomes firm/set.
Sprinkle grated cheese on the omelette.
Use an egg lifter to fold the omelette in half
10. Allow the omelette to cook until it's lightly browned.
11. Serve immediately!
Recipe adapted from: That Girl Cooks healthy