"Cheesy" Dairy-Free Eggs With Wilted Greens
If you ask my nearest and dearest the two flavors I fear, they would tell you "fishy" and "eggy." Brandon jokes with my parents that he knew our relationship was serious when we'd gone out enough times for him to be able to tell what kind of fish I would or wouldn't eat. He picked up on that one quickly. Eggy though, that relationship was more complicated.
Does anyone know what I mean when I say I am not a fan of a strong yolk flavor? For most of my life, I didn't eat eggs at all. Then slowly, I became okay with whites. After a while, I could also handle runny yolks, mainly because I would dunk huge pieces of buttered bread straight into their oozy core. Scrambled eggs though? 9/10 times I couldn't stand them because they just tasted like a giant egg yolk. Until I tried out the cacio e pepe eggs from Maialino, which basically changed my life. Slow-scrambled, buttery, cheesy, unctuous, these are the eggs that turned me onto a great scramble.
I've made them a dozen times, always appreciating how lusciously silky and intensely savory they were. Recently though, I've been trying to eat less dairy (mainly because my every meal consisted of cheese) and wanted these eggs. I set to remaking them without the parmesan and the butter, which seemed an impossible task. I was sure that without those two products, my eggs would just be.... eggy.
I thought about how to replace parmesan, and my mind immediately jumped to nutritional yeast, an ingredient that was foreign to me just a few months ago. I first tried it on popcorn, and loved the umami flavor. Then I bought some for home, and have been sprinkling it into pasta dishes, on veggies, etc. It has a wonderfully nutty and cheesy flavor that mimics parm, and tastes fantastic in a scramble.
I replaced the butter with high-quality olive oil, added a handful of shredded greens, and topped the whole thing with flaky salt, crushed red pepper, hot sauce, and avocado. And I tasted.
The verdict: lusciously silky and intensely savory! Almost as good as my Maialino favorite, lighter, better for every day, and definitely not too eggy :)
Scrambled Eggs with Greens + Nutritional Yeast
6 organic eggs
2 tbs water
extra-virgin olive oil
maldon sea salt*
freshly cracked black pepper
red chili flakes
1/2 cup thinly sliced greens of choice; I use kale, spinach, or arugula
2 tbs nutritional yeast (+ more if desired)
toast + tomato for serving
*when salting the eggs, be cautious and light-handed, because nutritional yeast is salty, so you will need significantly less than you think.
To start, whisk 6 eggs vigorously with 2 tbs water until uniformly combined; about 1 minute. Next, pour olive oil to coat the bottom of your pan. I don't measure, but roughly 2 tbs for a 10-inch pan sounds right :) Pour eggs into the cold pan, and then turn the heat to low. Let the eggs sit until the pan warms up, then begin to whisk softly using a heat-proof rubber spatula. Continue folding the eggs over and over themselves.
When they look almost ready (6-8 minutes in), add the remaining ingredients: salt, pepper, chili flakes, greens, nutritional yeast. Drizzle in a little more olive oil and gently mix to combine. Taste to make sure it does need not any more salt or spice. If you want a more pronounced "cheese" flavor, add a bit more yeast. Otherwise, serve immediately, with toast + tomato! You can also drizzle some hot sauce on top b/c what doesn't Cholula taste good on?