Vegetables are a food that I am constantly trying to eat more of, and having them at breakfast is a great way to start the day. This Dairy Free Spinach Mushroom Omelette is a simple make-ahead breakfast that’s loaded with vegetables, and it tastes delicious. It keeps in the refrigerator for a few days, making it a great dish for busy weekday mornings. Serve it with a side of fresh fruit, your favorite toast, or on an english muffin.
Dairy Free Spinach Mushroom Baked Omelette
makes 4 servings
5 ounces baby spinach
8 ounces sliced mushrooms
1/2 cup diced onions
1 tablespoon olive oil
salt and pepper to taste
Preheat your oven to 350°F. Heat your oil in a large, nonstick skillet over medium heat. Saute your onions and mushrooms until they just start to turn brown, stirring occasionally. Stir in your spinach and saute until just wilted. Season with salt and pepper to taste.
Prepare a pie plate or 8 x 8 inch baking dish with nonstick cooking spray, or oil the dish lightly with your olive oil. Spread your vegetables evenly on the bottom of the pan. Whisk all of your eggs in a separate, large bowl. Season with salt and pepper, and pour the eggs evenly over the vegetables. If you have a nondairy cheese that you like, you can spread about 3/4 cup over the top (optional).
Bake for about 20-25 minutes, until the eggs puff up and are cooked in the middle.
PIN IT FOR LATER:
(Nutrition data should be regarded as an estimated. Data was calculated including 1 teaspoon of salt.)