Dairy-Free Scrambled Eggs with Ham and Vegetables
Elevate your breakfast game with these Dairy-Free Scrambled Eggs with Ham and Vegetables, a wholesome, protein-packed dish that’s perfect for busy mornings or leisurely brunches. Featuring the creamy goodness of unsweetened almond milk in place of traditional dairy, this recipe caters to those with dietary restrictions while maintaining a light, fluffy texture. Vibrant red bell peppers, nutrient-rich spinach, and savory ham add bursts of flavor and color, creating a nutritious and satisfying meal. Simple to prepare in just 20 minutes, this skillet recipe combines sautéed veggies and perfectly seasoned eggs for a versatile dish that can be enjoyed on its own or paired with toast, avocado, or a fresh side salad. Whether you're seeking a low-carb breakfast or a dairy-free alternative, this flavorful recipe hits all the right notes!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 0.25 cups Unsweetened almond milk
- 0.5 cups Cooked ham, diced
- 0.5 cups Red bell pepper, diced
- 1 cups Spinach, chopped
- 0.25 cups Green onions, sliced
- 1 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
In a medium-sized bowl, crack the eggs and add the unsweetened almond milk. Whisk the mixture until the eggs and almond milk are well combined and slightly frothy.
Add salt and black pepper to the egg mixture and whisk again to integrate the seasoning evenly.
In a large, non-stick skillet, heat the olive oil over medium heat.
Add the diced red bell pepper to the skillet and sauté for about 3 minutes, or until they begin to soften.
Add the diced ham to the skillet and sauté for another 2 minutes, ensuring the ham is heated through.
Introduce the chopped spinach to the skillet, stirring constantly, and cook until the spinach wilts, about 1 minute.
Pour the beaten egg mixture into the skillet, using a spatula to stir gently so the eggs cook evenly.
Continue to stir gently as the eggs set. Just before the eggs are fully cooked, add the sliced green onions.
Remove the skillet from the heat while the eggs are still slightly soft; they will continue to cook with the residual heat.
Serve immediately, garnished with additional green onions if desired.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 377 mg | 29% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
