A delicious dairy free omelette made with arugula, pesto and coconut milk in place of regular milk or cream. Creamy and bursting with herb flavors.
You know I’m all about starting the day with a hearty breakfast. I cannot simply skip my first meal and get to lunch with becoming seriously snarky (which is an even more extreme condition than the normal cranky).
Now that D and I are back on the road (just for a quick 2 week trip out to Chicago for the wedding of one of my closest friends) it’s back to the sad sad cold breakfasts. When you’re staying in a hotel, especially one without a fridge you can’t even have a proper protein filled egg breakfast! I’m mostly just starting my day off with this puffed up rice cakes, on a good day with a generous layer of avocado and salt. On a bad day, just stale puffed up rice cakes. Not exactly a desirable breakfast. At all. Luckily today I do have both the avocado and the rice cakes, and even managed to remember to grab a plastic knife to be able to assemble my meal.
But that’s not exactly what I want to be eating in this very moment.
What I really want to be eating right now is this arugula and pesto omelet right here. Made with my very own vegan basil pesto, that goes right into the blender along with the eggs, coconut milk and squeeze of lemon juice.
This dairy free omelette recipe is the perfect dish that can be scaled up and made for a whole group of overnight guests.
Just pop in 4, 6, 8 eggs into that blender and hit mix.
The coconut milk adds a nice dairy free creamy component and the pesto, well you know pesto makes everything better right?
I just love the simplicity of this dairy free omelette recipe. I overall go back and forth with omelets. Sometimes I love them, and sometimes not so much.
With this dairy free omelette, there is nothing not to love. With the pesto mixed right in with the eggs, that delicate and delicious basil flavor literally gets into every element of the dish.
For additional flavor sprinkle with fresh herbs when serving and obviously serve with avocado on the side.
Perfect breakfast coming right up.
What is your favorite omelet combination? Any tricks you want to share?
A delicious omelet made with arugula, pesto and coconut milk in place of regular milk or cream. Creamy and bursting with herb flavors. Gluten-Free and Dairy-Free
5 minPrep Time
10 minCook Time
15 minTotal Time
- 2 eggs
- 1/4 cup coconut milk
- 2 tablespoons vegan basil pesto
- salt/pepper to taste
- squeeze of lemon juice
- 1 teaspoon extra virgin olive oil
- 1/2 cup packed baby arugula
- In a blender combine eggs, coconut milk, pesto, salt,pepper, and lemon juice.
- Heat pan over medium heat and add oil.
- Add arugula and cook for 1-2 minutes or until softened.
- Add egg mixture, reduce heat to medium low and cook for a few minutes, covered, until omelet is cooked through.