Dairy-Free Vegetable and Cheese Scrambled Eggs
Elevate your breakfast game with this hearty and nutritious Dairy-Free Vegetable and Cheese Scrambled Eggs recipe! Perfect for dietary restrictions or plant-based lifestyles, this dish combines fluffy eggs whisked with unsweetened almond milk for a creamy consistency without the dairy. Vibrant red bell peppers, zucchini, and baby spinach bring a burst of color and an extra dose of vitamins, while the melty dairy-free shredded cheddar cheese adds a comforting, cheesy flavor to every bite. Cooked in olive oil or a dairy-free butter alternative, this quick and easy scramble is ready in just 20 minutes and makes the ideal protein-packed start to your day. Whether served solo or paired with toast for a more complete meal, this recipe is a flavorful and healthy breakfast option you'll want to make on repeat. Keywords: dairy-free scrambled eggs, vegetable scramble, almond milk eggs, dairy-free breakfast ideas.
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Recipe Information
Ingredients
- 4 large eggs
- 3 tablespoons unsweetened almond milk (or other dairy-free milk)
- 1 tablespoon olive oil (or dairy-free butter alternative)
- 0.5 medium red bell pepper, diced
- 0.5 small zucchini, diced
- 1 cup baby spinach leaves
- 0.5 cup dairy-free shredded cheddar cheese
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder (optional)
Instructions
Crack the eggs into a medium-sized mixing bowl and add the unsweetened almond milk, salt, black pepper, and garlic powder if using. Whisk thoroughly until the mixture is fully combined and slightly frothy.
Heat a non-stick skillet over medium heat and add the olive oil or dairy-free butter alternative. Allow it to melt and coat the pan evenly.
Add the diced red bell pepper and zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Add the baby spinach leaves to the skillet and cook for 1-2 minutes until they wilt slightly.
Reduce the heat to low, then pour the egg mixture into the skillet over the vegetables. Let it sit undisturbed for about 30 seconds to begin setting.
Using a spatula, gently push the eggs from the edges of the skillet toward the center, allowing the uncooked portion to flow to the edges. Repeat this process until the eggs are mostly cooked through but still slightly wet.
Sprinkle the dairy-free shredded cheddar cheese on top of the eggs. Continue cooking for another 1-2 minutes, gently folding the eggs to incorporate the cheese as it melts.
Remove the skillet from heat when the eggs are fully cooked but still soft and moist. Serve immediately on warm plates and enjoy!
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1699 mg | 74% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 283 mg | 22% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 796 mg | 17% | |
*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.
