
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.
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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