Dairy-free California Omelette with Avocado Ranch

If you're looking for a delicious, nutrient-packed breakfast that supports balanced blood sugar, this California Omelette with Avocado Ranch Dressing is the perfect way to start your day. Packed with protein-rich eggs, fiber-filled spinach, and healthy avocado, this dish is designed to keep you full and energized without spiking insulin levels. The creamy homemade avocado ranch adds a satisfying richness while using blood sugar-friendly ingredients like mayo and fresh herbs. Whether you're managing insulin resistance, PCOS, or just looking for a wholesome meal, this omelette is a California-inspired favorite you’ll love!

Jump to:

• Why you’ll love this California omelette recipe
• Ingredients you’ll need
• Tools you’ll need
• Directions
• Dairy-free California Omelette with Avocado Ranch

Why you’ll love this California omelette recipe

• It’s a great way to start your day with 33g of protein and 26g of fibre.
• It’s dairy-free, sugar-free, low carb and high-protein breakfast,  making it perfect for someone with insulin resistant PCOS. 
• It is balanced with healthy fat, fibre and protein, which will keep you full for hours.
• It takes under 20 minutes to make and it is super easy. 

Ingredients you’ll need

• Avocado oil
• Eggs
• Sea salt
• Turmeric (optional)
• Freshly ground black pepper
• Green onions
• Clove garlic
• Corn, canned or frozen
• Black beans
• Cherry or grape tomatoes
• Baby spinach
• Mayonnaise, preferably made with olive or avocado oil 
• Avocado
• Flat-leaf parsley
• Fresh chives
• Fresh dill
• Onion powder
• Lemon juice
• Full-fat coconut milk

Tools you’ll need

• Sharp knife
• Cutting board
• High-speed blender
• Garlic press (optional)
• 12-inch non-stick skillet
• 10-inch non-stick skillet
• Spatula

Directions

Make the avocado ranch sauce

Add the mayonnaise, avocado, flat-leaf parsley, fresh chives, fresh dill, onion powder, fresh lemon juice, full-fat coconut milk, garlic, sea salt, freshly ground black pepper in a small high-speed blender or food processor. Blend on high speed until thoroughly combined. 

Make the omelette

To make the filling, add the avocado oil to a 12-inch pan and warm over medium heat. Add the white and light green parts of the green onion to the pan and cook for about 30 seconds, then add the minced garlic and cook for another 30 seconds. Add the black beans, corn, cherry tomatoes and baby spinach. Cook for 2 minutes, or until the spinach is wilted.  

Add some avocado oil to a 10-inch non-stick pan and heat over medium heat. In a small bowl beat the eggs, turmeric, sea salt, and freshly ground black pepper together. Add the egg mixture to the hot pan, swirling it around to make sure the eggs cover the entire surface. Cook the eggs for about 3 minutes, or until they look like they are almost cooked through with some bubbles. 

Healthy Tip: Turmeric contains curcumin, a powerful anti-inflammatory and antioxidant compound. When you mix turmeric and black pepper the absorption of curcumin by the body increases. 

Add ½ the filling on top of the eggs and use a spatula to fold the egg in half. Slide the omelette onto a plate and repeat this step for the 2nd omelette. 

Drizzle the avocado ranch sauce all over the omelette and top-off with the green parts of the green onions. Serve immediately and enjoy!

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