Low Sodium Egg Taco
Delight your taste buds with these vibrant and nutritious Low Sodium Egg Tacos, perfect for a quick breakfast or light lunch. This flavorful recipe combines fluffy scrambled eggs with sautéed red and green bell peppers, red onion, and a dash of cumin for a smoky twist, all nestled inside low sodium corn tortillas. Fresh avocado slices, juicy cherry tomatoes, and a sprinkle of cilantro provide satisfying texture and bursts of flavor, while a squeeze of lime adds a zesty finish. In just 25 minutes, you can create a heart-healthy, protein-packed meal that's low in sodium but high in color and taste. Ideal for anyone seeking delicious low-sodium recipes, these tacos are a fresh and wholesome way to start your day!
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Recipe Information
Ingredients
- 4 large eggs
- 1 tablespoon unsalted butter or olive oil
- 0.5 red bell pepper
- 0.5 green bell pepper
- 0.5 small red onion
- 0.25 cup fresh cilantro
- 0.5 fresh lime
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon cumin powder
- 4 low sodium corn tortillas
- 1 avocado
- 0.5 cup fresh cherry tomatoes
Instructions
Wash and dice 0.5 of a red bell pepper and 0.5 of a green bell pepper into small cubes.
Finely chop 0.5 of a small red onion.
Cut cherry tomatoes in half and set aside 0.5 cup for garnish.
Roughly chop 0.25 cup of fresh cilantro.
Slice 1 avocado and set aside for topping.
Crack 4 large eggs into a bowl and whisk them until the yolks and whites are well combined.
Heat 1 tablespoon of unsalted butter or olive oil in a large non-stick pan over medium heat.
Add the onions to the pan and sauté them for 2 minutes until they start to soften.
Add the diced bell peppers to the pan and continue cooking for another 2-3 minutes until the vegetables are tender.
Pour the whisked eggs into the pan with the vegetables, stirring continuously to achieve a nice scramble.
Season the egg mixture with 0.25 teaspoon of ground black pepper and 0.25 teaspoon of cumin powder, stirring gently.
Warm 4 low sodium corn tortillas in a dry skillet or microwave.
Once the eggs are cooked to your liking, remove the pan from heat.
Assemble the tacos by placing equal portions of the scrambled egg and vegetable mixture onto each tortilla.
Top each taco with slices of avocado, halved cherry tomatoes, and freshly chopped cilantro.
Squeeze a little fresh lime juice over each taco for a zesty finish.
Serve immediately and enjoy your low sodium egg tacos.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 14.1 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 342 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1807 mg | 38% | |
*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.
