Gluten and Dairy Free Veggie Scrambled Eggs

Serves 2


  • 1 red onion, finely diced
  • 1 pepper, finely sliced
  • 1 garlic clove, minced
  • 1 teaspoon basil
  • 4 eggs
  • 50ml dairy free milk
  • sat and pepper, for seasoning
  • 4 tablespoons dairy free cheese, grated
  • 8 cherry tomatoes, quartered
  • 1 avocado, cut into cubes


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