Mediterranean Dairy-Free Omelette

For quick and easy dairy-free protein on the go – try making mini Mediterranean egg cups. For the egg bites, you’ll need to use 10 eggs to yield one dozen egg cups. 

 

I N G R E D I E N T S 

  • 10 large eggs, beaten
  • 1-2 Tablespoons Two bears oat
  • 2 tsp extra virgin olive oil
  • ½ onion, diced
  • ¼ cup sun-dried tomatoes, julienned, drained
  • ¼ cup marinated artichoke hearts, drained and chopped
  • 2 tbsp pitted kalamata olives, drained and chopped
  • ½ tsp dried oregano
  • Pinch of red pepper flakes
  • 1 cup fresh baby spinach
  • Optional, feta cheese.

I N S T R U C T I O N S

  • Heat your oven to 350 degrees.
  • 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 then add in your spinach. Transfer to a small bowl and set aside. Turn off heat, but keep the skillet warm.
  • Place the eggs in a mixing bowl and add the oat. Beat well with a fork or whisk. 
  • Divide your egg mixture evenly into a non-stick muffin pan then sprinkle in your toppings.
  • Bake for 15-20mins until set and enjoy!

 

M E D I T E R R A N E A N  O M L E T T E

 

Prep Time: 20 minutes

Yield: 2 servings

A hearty, delicious omelet for two made with the flavours of the Mediterranean. This is a Gluten-free and dairy-free recipe thanks to Two Bears oat. 

Mediterranean dairy-free Omelet with oat milk recipe

I N G R E D I E N T S 

  • 6 large eggs, beaten
  • 1-2 Tablespoons Two bears oat
  • 2 tsp extra virgin olive oil
  • ½ onion, diced
  • ¼ cup sun-dried tomatoes, julienned, drained
  • ¼ cup marinated artichoke hearts, drained and chopped
  • 2 tbsp pitted kalamata olives, drained and chopped
  • ½ tsp dried oregano
  • Pinch of red pepper flakes
  • 1 cup fresh baby spinach
  • Optional, feta cheese.

I N S T R U C T I O N S 

  • 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 the skillet warm.
  • Place the eggs in a mixing bowl and add the oat 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 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.
  • Optional, If you want to add cheese, use 1/2 cup of crumbled feta, fresh goat cheese, mozzarella or any other melting cheese on top of the sun-dried tomato filling. Fold the omelet over and cook in the pan for a few minutes for the cheese to melt.
  • 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.

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