Gluten and Dairy Free Veggie Scrambled Eggs

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Servings: 2 people


  • 1 red onion finely diced
  • 1 pepper finely sliced
  • 1 garlic clove minced
  • 1 teaspoon basil
  • 4 eggs
  • 50 ml dairy free milk
  • sat and pepper for seasoning
  • 4 tablespoons dairy free cheese grated
  • 2 tbsps sun-dried tomatoes
  • 1 avocado sliced


  • In a shallow pan over a medium heat saute the onion, pepper and garlic
  • Whisk together the basil, eggs, dairy free milk and seasoning
  • Stir in the egg mix and push around to make scrambled eggs
  • Stir in the cheese until melted
  • Place the eggs in a serving dish and top with the tomatoes and avocado
  • Serve immediately

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