Dairy-Free Vegetable and Cheese Scrambled Eggs

Elevate your breakfast game with these Dairy-Free Vegetable and Cheese Scrambled Eggs, a wholesome and vibrant dish packed with flavor and nutrition. This recipe blends fluffy eggs with creamy unsweetened almond milk, sautéed red bell peppers, zucchini, and fresh baby spinach for a veggie-packed twist on a classic. The finishing touch? Melty, dairy-free shredded cheddar cheese for all the cheesy goodness without the dairy. Ready in just 20 minutes, this gluten-free, high-protein breakfast caters to a variety of dietary needs while delivering on taste and texture. Perfect for busy mornings, these scrambled eggs are a nutritious, satisfying way to kick-start your day!

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the diced red bell pepper and zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Add the baby spinach leaves to the skillet and cook for 1-2 minutes until they wilt slightly.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	(535.8g)

Amount per serving	% Daily Value*
Calories	836.3

Total Fat 63.9g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat g
Cholesterol 744mg	0%
Sodium 1698.8mg	0%
Total Carbohydrate 34.7g	0%
Dietary Fiber 2.8g	0%
Total Sugars 4.7g
Protein 31.8g	0%

Vitamin D 182.8IU	0%
Calcium 282.7mg	0%
Iron 5.3mg	0%
Potassium 795.9mg	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: 68.4%

Protein: 15.1%

Carbs: 16.5%