This quick vegetarian breakfast scramble combines fluffy eggs with browned plant-based ham, spinach, and fresh chives for a savory, smoky start to the day. It's gluten-free and dairy-free when using certified suitable plant-based ham and dairy-free milk, and it comes together in about 10 minutes.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 2 servings.9 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 4 large eggs
- 80–120 g plant-based ham slices or cubes, certified gluten-free and dairy-free
- 1 tbsp olive oil or avocado oil
- 2 tbsp unsweetened dairy-free milk, such as soy, oat, or almond, or water
- 1 tbsp chopped chives or scallions, optional
- 1/2 cup baby spinach, optional
- 1/4 tsp black pepper
- Salt, to taste
- 1/4 tsp smoked paprika, optional
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Instructions
- 1
Prep: Dice the plant-based ham. Crack the eggs into a bowl and whisk with the dairy-free milk or water, black pepper, and a small pinch of salt until smooth.
- 2
Brown the “ham”: Heat a nonstick skillet over medium heat. Add the olive oil, then the plant-based ham. Cook for 2–3 minutes, stirring occasionally, until lightly browned around the edges.
- 3
Add spinach: If using, add the spinach and cook for 30–60 seconds, just until wilted.
- 4
Scramble the eggs: Reduce the heat to medium-low and pour in the egg mixture. Let it sit undisturbed for about 10–15 seconds, then gently push and fold the eggs with a spatula. Continue cooking for 2–4 minutes, until softly set but still slightly glossy.
- 5
Finish: Stir in the chives or scallions and smoked paprika, if using. Taste and adjust the salt.
- 6
Serve: Divide between two plates and serve immediately. For a more filling meal, serve with gluten-free toast, a gluten-free wrap, rice, tomatoes, or avocado.
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