Dairy Free Scrambled Eggs – Perfect for Healthy Growing Kids
wheat free || grain free || gluten free || dairy free || sugar free || soy free || paleo || vegetarian
This is an excellent Dairy Free Scrambled Eggs recipe, which in my experience, is great for children from as early as 8 months old. My daughter absolultely loves egg which is the centre point of her breakfast tray, with added home-made dairy free pesto and a wedge of avocado, she is in a messy but deliciously satisfying breakfast-heaven.
At 10 months old she is beyond tolerant of spoon feeding, but she loves eating her food from a fork (so long as someone puts it on the fork for her – the next job is to teach her not to snatch!)… Anyway, chopped up Dairy Free Scrambled Egg, is perfect for this style of “I want to be independent, but I’m only 10 months old” eating.
My son on the other hand, now over 3 years old loves this breakfast too and will often devour a pesto scrambled egg after his carrot porridge too – yep, you heard it here first (hidden vege everywhere!).
I used to make this recipe without the added liquid, but I find a tiny dash of water (or broth), aids in achieving a softer, fluffier consistency, plus if you have bone broth on hand, then this is an excellent way to sneak in a nourishing dose without them even noticing.
Albeit written for children, this Dairy Free Scrambled Egg recipe is so relevant and healthy for adults too – versatile in that it feeds the whole family. If you want to feed more, just multiply the volume of ingredients proportionately.
PS – Ensure you use organic free range eggs as their vitamin and mineral composition is far superiour and far healthier than that of a cage egg. Cage eggs, for example, are often high in the bad omega fats (often due to the volume of grains and lack of greenery in the chooks’ diets), while organic free-range eggs have a better ratio of good omega fats.
Serves: 1 child
Preparation time: 1 minute
Cooking time: 1 minute
- Small bowl & fork
- Non-stick frying pan & spatula
- 2 organic free range eggs
- 1 tablespoon filtered water, or homemade bone broth
- 1 tsp homemade dairy-free pesto (optional)
- Preheat a non-stick frying pan over medium heat.
- Meanwhile, in a small mixing bowl, crack the two eggs.
- Add the tablespoon of filtered water, or broth and pesto if using, then whisk together with a fork.
- If your pan is not nonstick, then add half a teaspoon of oil before pouring in the egg mixture.
- Gently fold the egg over continuously for approximately 1 minute, until gently cooked.
- Serve immediately.
- Mix through a heaped teaspoon of homemade dairy-free pesto before turning into the pan.
- For a Breakfast Wrap: Combine your Dairy Free Scrambled Eggs with preservative free bacon and fresh baby spinach, roll in a wrap and toast in a sandwich press.
Chances are that you won’t have leftovers, but if you do (and left over egg, does make a great toddler snack!), then pop it in a tiny airtight container to refrigerate and pull it out again for morning tea! Alternatively, just throw leftovers in a toasted sandwich for lunch.