Dairy-Free Scrambled Eggs with Tomato Sauce
Start your morning right with this vibrant and satisfying recipe for Dairy-Free Scrambled Eggs with Tomato Sauce, a flavorful twist on a breakfast classic! Perfect for those seeking a dairy-free alternative, these creamy scrambled eggs are made with rich almond milk and perfectly seasoned with salt and pepper. The dish is elevated by the tangy, aromatic tomato sauce, created with fresh cherry tomatoes, sautéed garlic and red onion, and a sprinkle of red pepper flakes for a subtle kick. Fresh basil adds a bright and herbaceous finish, making this meal as visually stunning as it is delicious. Ready in just 30 minutes, this wholesome recipe is ideal for busy mornings or brunch gatherings and pairs beautifully with crusty bread or a side salad. Gluten-free and packed with protein and flavor, this dairy-free scrambled eggs recipe is a must-try for health-conscious and food-loving home cooks alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup unsweetened almond milk
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cherry tomatoes
- 2 cloves garlic
- 0.5 medium red onion
- 10 fresh basil leaves
- 0.25 teaspoon red pepper flakes
Instructions
Prepare the tomato sauce by halving the cherry tomatoes, mincing the garlic, and finely chopping the red onion.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
Add the halved cherry tomatoes and red pepper flakes to the pan, cooking while stirring occasionally until the tomatoes become soft and release their juices, about 8-10 minutes.
Finely chop the basil leaves and stir them into the tomato mixture. Reduce the heat to low and let the sauce simmer while you prepare the eggs.
In a mixing bowl, crack the eggs and combine them with unsweetened almond milk, salt, and pepper. Whisk together until the mixture is smooth and slightly frothy.
In a non-stick skillet, heat the remaining tablespoon of olive oil over medium-low heat.
Pour in the egg mixture and let it set slightly without stirring. Gently stir the eggs with a spatula, continue cooking, and stir occasionally to form soft curds.
Cook the scrambled eggs to your desired consistency, usually around 3-5 minutes for soft, creamy eggs.
Serve the scrambled eggs immediately topped with the warm tomato sauce. Garnish with extra basil leaves if desired.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1656 mg | 72% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.9 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 322 mg | 25% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 929 mg | 20% | |
*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.
