Low Sodium Fluffy Egg Patty
Elevate your breakfast game with this Low Sodium Fluffy Egg Patty—a wholesome and heart-healthy twist on a morning classic. Crafted with just a handful of simple, fresh ingredients, this recipe skips the salt without compromising flavor. Light and airy, thanks to a touch of whole milk and skillful whisking, the egg patty is delicately seasoned with black pepper and aromatic fresh chives for a subtle yet satisfying taste. Cooked in unsalted butter until perfectly set, this protein-packed meal is versatile enough to enjoy on its own or tucked into sandwiches for a delightful portable option. Ready in just 15 minutes, it's ideal for busy mornings or a quick yet nourishing snack. Perfect for those mindful of sodium intake, this dish proves that fluffy eggs can be both indulgent and healthy!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chives
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a mixing bowl and add the milk. Beat the mixture well with a whisk until fully combined and slightly frothy.
Finely chop the fresh chives and add them to the egg mixture along with the black pepper. Stir gently to incorporate.
Preheat a non-stick skillet over medium-low heat and add the unsalted butter. Allow it to melt and spread it evenly across the pan.
Once the butter is melted and starts to bubble slightly, pour the egg mixture into the skillet. Let it cook undisturbed for about 1-2 minutes until the edges begin to set.
Using a heatproof spatula, gently push the edges of the egg inward towards the center, allowing uncooked egg to flow into the cleared space. Do this around the entire circumference.
Continue cooking until the top of the egg is mostly set but still slightly runny, approximately 4-5 minutes in total.
Carefully fold the egg patty in half or into quarters to make it easier to handle and slide it out onto a plate.
Serve immediately while warm. The egg patty can be served plain or as a filling in sandwiches.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.5 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 336 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.
