Low Sodium Egg Strips
Savor a wholesome start to your day with Low Sodium Egg Strips, a heart-healthy twist on classic scrambled eggs! This quick and easy recipe combines fluffy, lightly seasoned eggs with a hint of creamy whole milk and the subtle freshness of chopped chives. Gently cooked to perfection in unsalted butter, these tender egg strips are sliced into elegant ribbons, making them ideal for pairing with whole-grain toast or crisp veggies. With no added salt, they're perfect for those watching their sodium intake while still enjoying a flavorful breakfast. Ready in just 15 minutes, this dish is as nutritious as it is versatile—delicious as a stand-alone meal or a protein-packed addition to wraps and salads.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 1 tablespoon unsalted butter
- 0.25 teaspoon fresh black pepper
- 2 tablespoons whole milk
- 1 tablespoon fresh chives, chopped
Instructions
Crack the eggs into a medium-sized mixing bowl and add the whole milk. Whisk together until the mixture is well combined and slightly frothy.
Place a non-stick skillet over medium-low heat and add the unsalted butter. Allow the butter to melt completely, coating the bottom of the pan.
Once the butter is melted, pour the whisked eggs into the skillet. Allow the eggs to cook undisturbed for about 1 minute or until the edges begin to set.
Using a spatula, gently pull the cooked outer edges towards the center of the pan, allowing uncooked eggs to flow towards the edges. Continue to gently scrape and fold the eggs until they are mostly cooked through but still appear slightly moist, for about 4-5 minutes.
Season the eggs by sprinkling fresh black pepper evenly across the surface. Fold in the chopped chives gently to incorporate them into the eggs.
Cook for another 1-2 minutes until the eggs are fully set but still soft. Be careful not to overcook, as this can lead to dry eggs.
Once cooked, remove the skillet from the heat. Transfer the scrambled eggs to a cutting board and let them cool for a minute.
Using a sharp knife, slice the eggs into thin strips, approximately 1/2-inch wide.
Serve the low sodium egg strips warm, accompanied by whole-grain toast or fresh vegetables for a complete meal.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.5 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 344 mg | 7% | |
*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.
