Dairy-Free Scrambled Eggs with Spinach
Start your day on a healthy and satisfying note with this Dairy-Free Scrambled Eggs with Spinach recipe! A vibrant twist on classic scrambled eggs, this dish combines fluffy eggs whisked with creamy almond milk and a generous helping of fresh spinach for a nutrient-packed breakfast option. Enhanced with aromatic sautéed green onions and a touch of olive oil, these eggs are perfectly seasoned with a hint of salt and pepper. Optional bursts of cherry tomatoes add color and a tangy sweetness, making this dairy-free dish both delicious and wholesome. Ready in just 15 minutes and ideal for two servings, this low-carb, protein-rich meal pairs beautifully with a slice of whole-grain toast or can be enjoyed on its own for a light, nutritious start to your day. Perfect for busy mornings or a quick, healthy brunch!
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Recipe Information
Ingredients
- 4 large eggs
- 2 cups fresh spinach
- 2 tablespoons almond milk
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 halved cherry tomatoes (optional)
- 2 tablespoons green onions, chopped
Instructions
Crack the eggs into a medium-sized bowl. Add the almond milk, salt, and black pepper. Whisk the mixture until well combined and slightly frothy.
Rinse and pat dry the fresh spinach, then roughly chop it.
Place a non-stick skillet over medium heat and add the olive oil, allowing it to warm up for about a minute.
Add the chopped green onions to the skillet and sauté for 1-2 minutes until they are soft and fragrant.
Add the chopped spinach to the skillet and stir until wilted, about 2-3 minutes.
Pour the egg mixture over the spinach in the skillet. Allow it to sit for about 20 seconds, then gently stir the eggs with a spatula, pulling them across the pan to form large curds.
Continue to cook until the eggs are scrambled to your desired doneness, stirring occasionally. This should take about 3-5 minutes.
If using, add the halved cherry tomatoes in the last minute of cooking and stir to heat them through.
Remove the skillet from heat and serve the scrambled eggs immediately, either on a plate or over toasted bread.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1532 mg | 67% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.9 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 236 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 488 mg | 10% | |
*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.
