Dairy-Free Scrambled Eggs with Potatoes
Start your mornings right with this hearty and wholesome Dairy-Free Scrambled Eggs with Potatoes recipe. Perfect for those avoiding dairy, this dish uses creamy almond milk to create irresistibly fluffy scrambled eggs, paired with golden, skillet-crisped russet potatoes for a satisfying bite. The combination of aromatic garlic powder, a touch of olive oil, and fresh chives elevates the flavor, making it a delicious breakfast or brunch option for the whole family. Ready in just 40 minutes, this recipe is simple yet packed with healthy ingredients, offering a comforting, dairy-free twist on a classic breakfast favorite.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup almond milk
- 3 tablespoons olive oil
- 2 medium russet potatoes
- 1 small onion
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chives
Instructions
Peel and dice the potatoes into small cubes, approximately 1/2 inch.
Finely chop the onion.
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat.
Add the diced potatoes and onion to the skillet.
Season the potatoes and onion with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
Cook for about 15 minutes, stirring occasionally, until the potatoes are tender and lightly browned.
While the potatoes are cooking, crack the eggs into a medium-sized bowl.
Whisk the eggs together with the almond milk until well combined.
Season the egg mixture with the remaining 0.5 teaspoon of salt and 0.25 teaspoon black pepper, along with the garlic powder.
Once the potatoes are cooked, remove them from the skillet and set them aside on a plate.
Reduce the heat to low and add the remaining 1 tablespoon of olive oil to the skillet.
Pour the egg mixture into the skillet.
Gently scramble the eggs using a spatula, stirring slowly and consistently, until they reach the desired level of doneness, approximately 5-7 minutes.
Return the potatoes to the skillet and gently fold them into the scrambled eggs to combine.
Sprinkle the chopped chives over the top before serving.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 27.4 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 651 mg | 50% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2661 mg | 57% | |
*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.
