Dairy-Free Scrambled Eggs with Spinach and Bell Peppers
Elevate your breakfast game with these Dairy-Free Scrambled Eggs with Spinach and Bell Peppers—an easy, wholesome, and nutrient-packed start to your day. This vibrant dish features fluffy, creamy eggs whisked with unsweetened almond milk for a dairy-free twist, and sautéed red bell peppers and tender baby spinach add bursts of flavor and color. Perfectly seasoned with a hint of salt and black pepper, this quick recipe comes together in just 20 minutes, making it ideal for busy mornings. Packed with protein, vitamins, and antioxidants, this dish is as healthy as it is delicious. Serve it fresh with a slice of toast or enjoy it solo for a low-carb option—breakfast has never looked brighter!
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Unsweetened almond milk
- 1 tablespoon Olive oil
- 1 cup Baby spinach
- 1 medium Red bell pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing your ingredients. Wash the baby spinach thoroughly and pat dry. Dice the red bell pepper into small pieces, about 1/4-inch squares.
In a medium bowl, crack the eggs and add the unsweetened almond milk. Season with salt and black pepper. Whisk the mixture until the eggs are well beaten and the milk is fully incorporated.
Heat a non-stick skillet over medium heat. Add olive oil and allow it to warm up for about 30 seconds.
Add the diced red bell pepper to the skillet and sauté for about 3-4 minutes, or until they start to soften.
Add the baby spinach to the skillet. Stir frequently for 1-2 minutes until the spinach is wilted.
Pour the egg mixture into the skillet over the vegetables. Let it sit untouched for about 30 seconds to set slightly.
Using a spatula, gently pull the eggs across the pan, continuing to cook and fold the eggs every few seconds, until they’re softly set and slightly runny in places. Ensure that the eggs are cooked through but still creamy.
Remove the skillet from the heat. The residual heat will continue to cook the eggs once removed from the stove, so avoid overcooking.
Transfer the scrambled eggs with spinach and bell peppers onto plates. Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 545 mg | 12% | |
*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.
