Dairy-Free Scrambled Eggs with Vegetables
Elevate your breakfast game with these Dairy-Free Scrambled Eggs with Vegetables—a wholesome, protein-packed dish that's perfect for starting your day right! This flavorful recipe features fluffy scrambled eggs infused with the vibrant goodness of red bell peppers, zucchini, spinach leaves, and green onions, all seasoned with a pinch of turmeric for an anti-inflammatory boost. Sautéed in olive oil, these eggs are creamy yet dairy-free, making them ideal for those with dietary restrictions. Ready in just 20 minutes, this nutrient-rich dish is as quick to make as it is satisfying. Whether you're looking for a healthy, low-carb breakfast or a light lunch option, this versatile recipe brings together fresh veggies and aromatic spices for a delightful, guilt-free meal. Serve it warm and enjoy a colorful plate of goodness that’s packed with flavor!
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Recipe Information
Ingredients
- 4 large eggs
- 1 tablespoon olive oil
- 1 red bell pepper
- 1 small zucchini
- 1 cup spinach leaves
- 2 stalks green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon turmeric powder
Instructions
Begin by thoroughly washing all the vegetables. Dice the red bell pepper and zucchini into small, even pieces and set aside.
Chop the green onions finely and set them aside separately from the other vegetables.
In a medium bowl, crack the eggs and add the salt, black pepper, and turmeric powder. Beat the eggs until well mixed and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat. Once the oil is hot, add the diced bell pepper and zucchini. Sauté the vegetables for about 3-4 minutes, or until they are starting to become tender.
Add the chopped green onions and spinach leaves to the skillet. Cook for another minute, until the spinach is wilted and the vegetables are well mixed.
Reduce the heat to low and pour the beaten eggs over the vegetables evenly.
Gently stir the eggs continuously with a spatula, making sure to scrape the edges of the skillet, until the eggs are cooked through but still slightly creamy. This should take about 3-4 minutes.
Remove the skillet from heat and let the scrambled eggs rest for a minute. Serve hot and enjoy!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1506 mg | 65% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1083 mg | 23% | |
*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.
