3 servings
Ingredients:
4 large eggs
2 tbsp unsweetened almond milk
1 tbsp tapioca starch
Directions:
Crack the eggs into a bowl. Set aside.
In another bowl, whisk together the milk and starch until lump free.
Add the milk + starch mixture to your eggs and beat until smooth.
Heat a non-stick skillet over high heat until hot. Spray lightly, then add the beaten eggs.
Wait for 30 seconds until the edges of the eggs starts to bubble up. Turn the heat to medium.
Start stirring the eggs in a circular motion. Make 11-20 full circles (depending on how done you like your eggs). Serve.
Variations:
Mexican Creamy Scrambled Eggs - add 2 tbsp of salsa to the eggs prior to cooking.
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