Diary-Free Scrambled Eggs
Many among us who may not be entirely vegan tend to avoid dairy. Alas, the fluffiest scrambled eggs are the ones that use cream. But wait! Not anymore! We’re here to save the day with a delicious, dairy-free scrambled eggs recipe. If you top it off with the vegan salad dressing, Excite My Bite Balsamic Vinaigrette (it’s also soy-free) you have a delicious, dairy-free way to prep your eggs.
And if you are vegan? Swap out eggs for tofu and skip the water. But always remember the rich, savory, Excite My Bite Balsamic Vinaigrette for just the right amount of kick.
4 large eggs
2 tbsp cold water
1 tbsp chopped red pepper
Fresh Italian parsley
Excite My Bite Balsamic Vinaigrette
Place a heavy frying pan on low heat. Make sure to watch the pan to ensure it does not overheat.
Using a wire whisk beat eggs and water in a medium mixing bowl until well blended -about 1 minute. Stir in red pepper. Add a dash of black pepper and garlic powder. Lightly stir until incorporated.
Lightly coat the pan with olive oil and bring to heat to medium/medium-low.
Add eggs to the pan and wait 20 seconds.
Using a heat-resistant spatula, stir the eggs to lift the cooked underside up off the surface of the pan and wait another 20 seconds.
Stir the eggs again and wait 10 seconds. Repeat until the eggs are slightly undercooked (about 90% cooked). Remove heat and plate eggs. Sprinkle chopped parsley and drizzle Excite My Bite Balsamic Vinaigrette over the eggs. Enjoy!