Scrambled Eggs without Milk
These scrambled eggs without milk are a hearty fresh way to start your day! Packed with protein and your favorite spices, these easy eggs will help you to rise & shine.
If you're looking for the lightest, fluffiest dairy free scrambled eggs - read on, friends! There are many alternatives to milk in scrambled eggs, a few of these you likely have on hand already. Enjoy on no-knead toast, easy cornbread waffles, or a thick slice of sourdough garlic bread.
Ingredients
- 1 tablespoon butter
- 6 eggs
- 1/2 cup milk alternative: sour cream, Greek yogurt, almond milk, ricotta Only use 1/4 cup if using water
- Crushed Red Pepper Flakes
- 2 scallions to top
- Sea Salt and Black Pepper I used 1/4 teaspoon of each
- toast for serving
Instructions
- In a large pan, heat the butter over low heat until the bottom of the pan is coated and butter has melted
- In a bowl, add the eggs, milk alternative, salt, and pepper. Beat together until all ingredients are well incorporated.
- Pour the eggs into the pan, cooking over very low heat. LOW AND SLOW is the rule for scrambled eggs in our house, it helps to cook the eggs evenly.
- Every few minutes scrape the cooked eggs off the bottom of the pan with a spatula and fold into the pan. Repeat cooking for about 10 minutes until eggs are firm and cooked, no longer runny.
- Plate eggs over toast of choice, and add toppings: I used fresh chopped scallions, crushed red pepper flakes, and sesame seeds - but use your favorite fresh vegetables or herbs. Enjoy!
Nutrition
Calories: 140kcalCarbohydrates: 4gProtein: 10gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 252mgSodium: 125mgPotassium: 193mgFiber: 1gSugar: 4gVitamin A: 521IUVitamin C: 1mgCalcium: 115mgIron: 1mg
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