Low Sodium Mexican Eggs
Elevate your breakfast game with this vibrant and heart-healthy recipe for Low Sodium Mexican Eggs. Packed with the bold yet balanced flavors of fresh cilantro, red bell pepper, and a hint of jalapeño heat, this dish is a deliciously light alternative to traditional Mexican-inspired breakfasts. Seasoned with ground cumin and black pepper, the fluffy scrambled eggs are cooked to perfection alongside sautéed vegetables, ensuring every bite bursts with irresistible taste while keeping sodium levels in check. Garnished with creamy slices of avocado and a zesty squeeze of lime, this recipe is quick to prepare, ready in just 25 minutes, and perfect for two. Whether you’re looking to spice up a weekday breakfast or brunch, these low-sodium scrambled eggs deliver a nourishing start to your day!
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Recipe Information
Ingredients
- 4 large eggs
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 red bell pepper, diced
- 1 small onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon ground cumin
- 0.25 teaspoon fresh ground black pepper
- 1 avocado, sliced
- 4 lime wedges
Instructions
In a medium bowl, crack the eggs and beat them with a whisk until they are well mixed. Set aside.
In a non-stick skillet, heat the olive oil and unsalted butter over medium heat until the butter has melted.
Add the diced red bell pepper, chopped onion, and jalapeño to the skillet. Sauté for about 5 minutes or until the vegetables are soft and the onions are translucent.
Sprinkle the ground cumin over the vegetables and stir to combine, cooking for an additional minute to enhance the flavor of the spices.
Reduce the heat to medium-low and pour in the beaten eggs. Let them sit undisturbed for a moment to start setting.
Gently stir the eggs with a spatula as they begin to cook, pulling the cooked edges toward the center. Continue to stir and cook until the eggs are scrambled to your desired doneness, about 3-4 minutes.
Season the eggs with freshly ground black pepper, adjusting to your taste.
Turn off the heat and gently mix in the chopped cilantro.
Serve the scrambled Mexican eggs hot, topped with sliced avocado. Accompany the dish with lime wedges to squeeze over the eggs for a zesty touch.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 10.9 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 188 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1498 mg | 32% | |
*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.
