Heart-Healthy Scrambled Eggs with Chorizo
Start your day on a nutritious note with Heart-Healthy Scrambled Eggs with Chorizo—a flavorful twist on traditional scrambled eggs. This recipe swaps out whole eggs for protein-rich egg whites and uses plant-based chorizo for a heart-healthy alternative that doesn’t skimp on bold, smoky flavor. Sautéed red bell peppers and spinach add vibrant colors and a nutrient-packed boost, while a touch of olive oil keeps the dish light yet satisfying. Whisked with low-fat milk for extra creaminess and gently cooked to perfection, these scrambled eggs are perfect for a quick, wholesome breakfast or brunch. Finished with a sprinkle of fresh parsley for a pop of freshness, this dish is ready in just 25 minutes and serves two—an ideal way to start your day guilt-free without compromising on taste.
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Recipe Information
Ingredients
- 4 large Egg whites
- 100 grams Plant-based chorizo
- 1 tablespoon Olive oil
- 0.5 medium, diced Red bell pepper
- 1 cup Spinach
- 2 tablespoons Low-fat milk
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon, chopped Fresh parsley
Instructions
In a medium-sized bowl, whisk the egg whites together with low-fat milk, salt, and black pepper until well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat. Add the plant-based chorizo and cook for about 3-4 minutes, breaking it up with a wooden spoon until it starts to brown slightly.
Add the diced red bell pepper to the skillet and sauté for another 2-3 minutes or until the peppers soften slightly.
Add the spinach to the skillet and cook until just wilted, about 1-2 minutes.
Gently pour the egg white mixture over the chorizo and vegetables in the skillet. Allow to sit without stirring for about 30 seconds to start setting at the edges.
Using a spatula, gently push the eggs from the edges towards the center of the skillet, allowing the uncooked egg whites to flow to the edges. Continue to cook the eggs, stirring occasionally, until they are just set, about 2-3 minutes.
Remove the skillet from heat when the eggs are still slightly runny, as they will continue to cook with residual heat.
Transfer the scrambled eggs to a serving platter, garnish with chopped fresh parsley, and serve immediately.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.9 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 792 mg | 17% | |
*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.
