Heart-Healthy Herb-Infused Scrambled Eggs
Start your day with a burst of flavor and nutrition with these **Heart-Healthy Herb-Infused Scrambled Eggs**, a light yet satisfying breakfast option designed with wellness in mind. Made with a blend of whole eggs and protein-packed egg whites, this recipe is elevated by the creamy richness of low-fat milk and an aromatic medley of fresh parsley, dill, and chives. A quick sauté of vibrant spinach and juicy cherry tomatoes adds a dose of vitamins, while olive oil keeps things heart-friendly. Ready in just 20 minutes, these perfectly soft and fluffy scrambled eggs are packed with wholesome ingredients and infused with herbal freshness. Serve them alongside whole-grain toast or a crisp side salad for a balanced, guilt-free meal that’s as nourishing as it is delicious. Perfect for anyone looking to maintain a healthy lifestyle while savoring every bite, this recipe is low in fat, rich in protein, and bursting with garden-fresh flavor.
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Recipe Information
Ingredients
- 4 large eggs
- 2 egg whites
- 2 tablespoons low-fat milk
- 0.5 cup fresh spinach, chopped
- 0.5 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon olive oil
- 0.25 teaspoon freshly ground black pepper
- 0.25 teaspoon salt
Instructions
Crack the eggs into a medium-sized bowl. Add the egg whites and whisk together until well combined.
Stir in the low-fat milk, salt, and freshly ground black pepper, whisking further to integrate all ingredients.
Heat the olive oil over medium heat in a non-stick skillet.
Add the chopped fresh spinach and sauté for about 1-2 minutes until just wilted.
Pour the egg mixture into the skillet, lowering the heat slightly to medium-low.
Let the eggs sit without stirring for about 30 seconds to 1 minute to start setting slightly at the edges.
Using a spatula, gently stir the eggs, folding them over from the edges to the center. Continue this process, cooking gently for another 4-5 minutes, or until the eggs have mostly set but are still soft.
Add the halved cherry tomatoes, fresh parsley, dill, and chives. Fold them gently into the eggs.
Continue to cook for another minute or two until the tomatoes are warmed through and the eggs are fully cooked yet still moist.
Remove from heat and serve immediately. Enjoy these heart-healthy scrambled eggs with whole-grain toast or a light salad on the side.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 219 mg | 17% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
