Dairy-Free Scrambled Eggs with Spinach and Bell Peppers

Start your day with a burst of flavor and nutrition with this vibrant Dairy-Free Scrambled Eggs with Spinach and Bell Peppers! This easy, wholesome recipe combines fluffy eggs whisked with unsweetened almond milk for a creamy texture, sautéed red bell peppers for a touch of sweetness, and tender baby spinach for a nutrient-packed punch. Perfect for those seeking a dairy-free breakfast option, these scrambled eggs come together in just 20 minutes, making them a quick yet satisfying choice for busy mornings. Packed with protein, fresh veggies, and the richness of olive oil, this dish is a delightful balance of taste and health. Serve these golden, veggie-loaded scrambled eggs on their own or alongside crusty bread or avocado slices for a complete and colorful breakfast!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

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.

Step 3

Heat a non-stick skillet over medium heat. Add olive oil and allow it to warm up for about 30 seconds.

Step 4

Add the diced red bell pepper to the skillet and sauté for about 3-4 minutes, or until they start to soften.

Step 5

Add the baby spinach to the skillet. Stir frequently for 1-2 minutes until the spinach is wilted.

Step 6

Pour the egg mixture into the skillet over the vegetables. Let it sit untouched for about 30 seconds to set slightly.

Step 7

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.

Step 8

Remove the skillet from the heat. The residual heat will continue to cook the eggs once removed from the stove, so avoid overcooking.

Step 9

Transfer the scrambled eggs with spinach and bell peppers onto plates. Serve immediately for the best texture and flavor.

Nutrition Facts

Serving size	(397.2g)

Amount per serving	% Daily Value*
Calories	464.5

Total Fat 33.8g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 744mg	0%
Sodium 1509.7mg	0%
Total Carbohydrate 10.0g	0%
Dietary Fiber 3.4g	0%
Total Sugars 4.9g
Protein 27.3g	0%

Vitamin D 175.0IU	0%
Calcium 202.8mg	0%
Iron 5.3mg	0%
Potassium 545.1mg	0%

*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.

Source of Calories

Fat: 67.1%

Protein: 24.1%

Carbs: 8.8%