Mushroom, Spinach Omelette With Dairy-Free Cheese

A delicious and healthy breakfast that makes a perfect start to the day but not only that, it can also be a great dish for dinner. It’s got everything you need: Eggs that are protein rich, mushrooms and spinach are two excellent veggies full of vitamins, minerals, antioxidants and fiber. Plus, the almond butter and a delicious cashew-based cheese that are loaded with extra goodies such as heart-healthy fats, more protein, fiber, minerals and antioxidants. Enjoy!

INGREDIENTS

For omelette

• 2 Tbsp extra virgin olive oil
• 1 cup cremini mushrooms, thinly sliced
• 1/3 cup onion of choice, diced
• 2 tbsp. almond butter made with the NutraMilk
• 2 tbsp. balsamic vinegar
• 1 cup fresh or frozen spinach
• 4 large eggs
• 1/2 cup plant-based cheese made with the NutraMilk
• 2 Tbsp butter or oil, divided
• minced fresh parsley, for garnish
• salt and pepper to taste

For almond butter

• 2 cups (300g) almonds
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making almond butter if you don’t have a batch made:
• Place almond and salt in the NutraMilk container.
• Press Butter cycle, set for 12-13 minutes.
• Press Start.
• Open the container lid.
• If necessary, set for an additional 1-2 minutes for a creamier butter.
• Prepare plant-based cheese if you don’t have a batch on hand. I tend to have cheese frozen so I can quickly heat up and use. We have various cheese recipes, here are a few:

• Heat olive oil in large skillet over MED-HIGH heat.  Add mushrooms and onion, cooking about 5 minutes, until golden and soft.

• Combine almond butter, balsamic and thyme in a small bowl. Whisk together. Pour liquid mixture over mushrooms. Continue cooking mushrooms, stirring often until liquid is thickened and mushrooms are golden browned( about 5 minutes).
• Add spinach and cook till wilted, time will depend if its frozen or fresh. Take out veggies and set aisde.
• Crack and beat the eggs in a small bowl. Season with salt, pepper.
• Add butter, warm, and spread it evenly into the pan, tilting the pan in a rotating motion.
• Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.
• When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.

• Once the middle of the omelette starts to set, add veggies on one half of the omelette and the cheese on top.
• Fold the omelette in half, reduce to low heat and keep cooking until cheese is melted.
• Gently slide on a plate and adjust seasoning, adding more salt, pepper, fresh parsley, or a pinch of chili flakes to taste.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini