Mediterranean-Style Dairy-Free Omelet For Two
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
A hearty, filling, omelet for two made with the flavors of the Mediterranean. Dairy-free and gluten-free.
  • 6 large eggs, beaten
  • 1-2 Tablespoons unsweetened almond milk (or milk)
  • 2 teaspoons extra virgin olive oil
  • ½ onion, diced
  • ¼ cup sun-dried tomatoes, julienned, drained if packed in oil
  • ¼ cup marinated artichoke hearts, drained and chopped
  • 2 Tablespoons pitted kalamata olives, drained and chopped
  • ½ teaspoon dried oregano
  • Pinch red pepper flakes, optional
  • 1 cup fresh baby spinach
  1. Heat 1 teaspoon of the olive oil in an 8-inch nonstick skillet set over medium-high heat. Add the onion and cook until tender. Add the sun-dried tomatoes, artichoke hearts, oregano, and red pepper flakes. Cook for a few more minutes. Transfer to a small bowl and set aside. Turn off heat, but keep skillet warm.
  2. Place the eggs in a mixing bowl and add the non-dairy milk. Beat well with a fork or whisk. Place the skillet over medium high heat and add the remaining 1 teaspoon olive oil. Pour the eggs into the pan. Sprinkle with a little salt and pepper. With a thin silicone spatula, draw in the cooked edges of the eggs into the center, letting the raw eggs run to the edge of the pan. Repeat the process, tilting the pan a bit, if needed, until the eggs are mostly cooked. Quickly spread the sun-dried tomato mixture evenly over the eggs and top with the spinach. Fold the omelet in half on itself and cook for another minute or two. Carefully slip it out of the skillet and onto a plate.
If you want to add cheese, place ½ cup crumbled feta (which won't melt), fresh goat cheese, shredded mozzarella, fontina, or another melting cheese on top of the sun-dried tomato filling. Fold the omelet over and let cook in pan for a few more minutes until cheese melts.
Recipe by Cafe Johnsonia at