Dairy-Free Scrambled Eggs with Tomato Sauce
Start your morning with a burst of flavor by trying this Dairy-Free Scrambled Eggs with Tomato Sauce recipe—a wholesome, protein-packed dish that's as comforting as it is nutritious. This recipe features creamy, perfectly cooked scrambled eggs made airy with unsweetened almond milk, ensuring a dairy-free delight. The eggs are paired with a vibrant homemade tomato sauce, bursting with the sweetness of cherry tomatoes, the zing of garlic, and the earthiness of fresh basil. A hint of red pepper flakes adds just the right amount of heat, making this dish irresistibly savory. In just 30 minutes, you’ll have a fresh, wholesome breakfast or brunch option that’s perfect for those seeking a dairy-free, low-carb, or Mediterranean-inspired meal. Serve it with crusty bread or a side salad for a complete and satisfying dish that’s sure to impress!
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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
Directions
Step 1
Prepare the tomato sauce by halving the cherry tomatoes, mincing the garlic, and finely chopping the red onion.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
In a non-stick skillet, heat the remaining tablespoon of olive oil over medium-low heat.
Step 7
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.
Step 8
Cook the scrambled eggs to your desired consistency, usually around 3-5 minutes for soft, creamy eggs.
Step 9
Serve the scrambled eggs immediately topped with the warm tomato sauce. Garnish with extra basil leaves if desired.
Nutrition Facts
| Serving size | (613.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 758.9 |
| Total Fat 57.8g | 0% |
| Saturated Fat 13.9g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 1116mg | 0% |
| Sodium 1655.9mg | 0% |
| Total Carbohydrate 16.8g | 0% |
| Dietary Fiber 3.5g | 0% |
| Total Sugars 7.9g | |
| Protein 40.7g | 0% |
| Vitamin D 268.0IU | 0% |
| Calcium 322.0mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 928.6mg | 0% |
Source of Calories