Low Sodium Scrambled Eggs with Avocado
Start your day with a nourishing and flavorful breakfast by trying this Low Sodium Scrambled Eggs with Avocado recipe. Perfect for those looking to reduce their sodium intake, this dish combines creamy, fluffy eggs with the richness of ripe avocado, seasoned simply with black pepper for a heart-healthy alternative to traditional breakfast fare. Topped with a vibrant cherry tomato and cilantro relish, this recipe bursts with freshness and color, while a touch of olive oil adds healthy fats. Ready in just 15 minutes, it’s a quick and satisfying option for busy mornings or a light brunch. Whether you're prioritizing healthy eating or simply craving a delicious egg dish, this recipe is packed with protein, nutrients, and flavor.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 1 ripe avocado
- 0.25 teaspoon black pepper
- 0.5 cup cherry tomatoes
- 2 tablespoons fresh cilantro
- 1 teaspoon olive oil
Instructions
Crack the eggs into a mixing bowl. Add the milk and whisk vigorously until the mixture is entirely combined and slightly frothy.
Heat a non-stick skillet over medium-low heat and melt the unsalted butter, ensuring the whole skillet is coated with butter, but it's not browning.
Pour the egg mixture into the skillet. Let it sit without stirring for a few seconds until it starts to set around the edges.
Using a spatula, gently push the eggs from the edges of the skillet toward the center. Continue to do this until the eggs are mostly cooked but still slightly runny.
Turn off the heat and let the residual heat finish cooking the eggs. This will ensure the eggs remain soft and fluffy.
While the eggs cook, slice the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash it slightly with a fork, adding black pepper to taste.
Halve the cherry tomatoes and chop the fresh cilantro.
In a small bowl, combine the cherry tomatoes with a teaspoon of olive oil and a tablespoon of chopped cilantro. Stir well to combine.
Divide the scrambled eggs between two plates. Top with mashed avocado and spoon the cherry tomato relish over each serving.
Garnish with the remaining cilantro and serve immediately.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 4.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 187 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1274 mg | 27% | |
*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.
