Elevate your breakfast game with this vibrant and healthy recipe for Dairy-Free Scrambled Eggs with Salsa! Featuring creamy scrambled eggs made completely dairy-free with the addition of unsweetened almond milk, this dish is perfect for those seeking a lighter, plant-based twist on a classic. The eggs are perfectly complemented by a zesty, homemade salsa bursting with flavor from ripe tomatoes, red onion, jalapeño, fresh cilantro, and a hint of lime. To take it up a notch, add creamy diced avocado for an irresistible finishing touch. Ready in just 25 minutes, this colorful and protein-packed meal is perfect for busy mornings or a quick, energizing brunch. Serve piping hot for a naturally gluten-free, fresh, and satisfying start to your day!
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In a mixing bowl, whisk together the eggs, almond milk, salt, and black pepper until well combined and slightly frothy.
Heat olive oil in a non-stick skillet over medium heat.
Pour the egg mixture into the skillet. Allow the edges to set slightly, then gently stir with a spatula, pushing the eggs from the edges towards the center.
Continue to cook, stirring gently, until the eggs are just set but still creamy. Remove from heat.
In a separate bowl, combine chopped tomatoes, red onion, jalapeño, cilantro, lime juice, and avocado. Stir to combine and season with a little salt to taste.
Serve the scrambled eggs hot, topped generously with the fresh salsa.
Serving size | (611.3g) |
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Amount per serving | % Daily Value* |
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Calories | 516.8 |
Total Fat 35.4g | 0% |
Saturated Fat 8.7g | 0% |
Polyunsaturated Fat 1.6g | |
Cholesterol 744mg | 0% |
Sodium 1502.1mg | 0% |
Total Carbohydrate 21.6g | 0% |
Dietary Fiber 5.4g | 0% |
Total Sugars 10.7g | |
Protein 28.8g | 0% |
Vitamin D 175.0IU | 0% |
Calcium 217.5mg | 0% |
Iron 4.8mg | 0% |
Potassium 1103.9mg | 0% |
Source of Calories