Scrambled Eggs with Spinach (GF)

Scrambled Eggs with Spinach

This is perfect creamy scrambled eggs with spinach recipe. A great breakfast choice for when you’re short of time and are after a protein packed meal.


  • 3 large eggs
  • 1 tsp of dairy free spread
  • 50ml of lactose-free milk (or coconut milk)
  • Pinch of dried chives
  • Pinch of garlic powder
  • 25 grams of baby spinach (defrosted frozen spinach is fine)
  • 15 grams of soft goats cheese


  1. Whisk the eggs and milk in a bowl until combined and frothy.
  2. Then add the garlic powder, chives, salt and pepper and mix through.
  3. Next melt the butter on a pan over medium heat.
  4. Add the eggs mixture, spinach and goats cheese to the pan and stir occasionally so that the egg mixture doesn’t group together.
  5. Leave on the pan until almost all of the mixture has cooked then remove off the heat and put on a plate.
  6. The eggs will continue to cook for a while longer even off the heat so don’t worry about undercooking them! Overcooked scrambled eggs are terrible.


In Australia I use Liddell’s Lactose Free Cheese. In the UK I use Arla Lactofree Cheese.