Dairy-free omelets are both nourishing and versatile. They are especially useful for those who avoid dairy due to insulin resistance, prediabetes, or autoimmune conditions (such as Hashimoto’s thyroiditis or psoriasis). For those who are healthy, it’s simply a fresh twist and a chance to discover new flavors.
- 2 large bunches of spinach
- 2–3 broccoli florets (young stems with heads)
- olive oil
- butter
- salt
- 3 tbsp nutritional yeast (flakes - a great source of plant protein and B vitamins)
- 4 eggs
Melt butter together with olive oil in a skillet. Wash the spinach and chop it together with the stems, then cut the broccoli florets into small pieces. Add them to the pan. Beat the eggs with nutritional yeast and a pinch of salt. Once the spinach has wilted down (30–90 seconds), pour the egg mixture over the vegetables. For the first minute, gently stir with a spatula, making “cuts” through the omelet so the eggs spread evenly. Then reduce the heat to low, cover with a lid, and cook for another 5–7 minutes.
Serve with olives, crunchy peppers, or carrots. For dessert, enjoy kiwi, orange, and nuts - and if it’s a long, slow breakfast, add some banana pancakes.
Melt butter together with olive oil in a skillet. Wash the spinach and chop it together with the stems, then cut the broccoli florets into small pieces. Add them to the pan. Beat the eggs with nutritional yeast and a pinch of salt. Once the spinach has wilted down (30–90 seconds), pour the egg mixture over the vegetables. For the first minute, gently stir with a spatula, making “cuts” through the omelet so the eggs spread evenly. Then reduce the heat to low, cover with a lid, and cook for another 5–7 minutes.
Serve with olives, crunchy peppers, or carrots. For dessert, enjoy kiwi, orange, and nuts - and if it’s a long, slow breakfast, add some banana pancakes.
