Here’s a dairy free healthy breakfast for two! I found this recipe in a magazine and adapted it to be dairy free. I made it with tomatoes, basil, and parsley from my garden. You can make this recipe even healthier by using just egg whites instead of whole eggs. Eliminate the toast to keep it gluten free or use a gluten free bread. Yummy!
6-8 roma tomatoes, seeded and chopped
1/2 yellow onion, chopped
2 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
4 large eggs
1/4-1/2 cup dairy free shredded mozzarella such as Trader Joe’s Soy Mozzarella or Daiya Shreds, according to preference
8 fresh basil leaves, chopped
15-20 fresh parsley leaves, chopped
1 tablespoon fresh chives, diced or 1 tsp dried chives
1. Heat olive oil in a medium non stick pan over medium heat. Add onion with half of the sea salt and pepper (1/4 tsp each) and cook for 5 minutes.
2. Add tomatoes and the rest of the sea salt and pepper to the onion, stirring to combine. Cook for 5 to 7 minutes, stirring occasionally.
3. Use a spoon to make four even wells in the onion/tomato mixture and crack an egg into each. Cover pan and cook for 2 minutes.
4. Sprinkle with dairy free cheese then cover again and cook for 1 minute. Remove cover and add chopped basil, parsley, and chives. Serve immediately alone or on top of toasted bread. Enjoy the day!