Low Sodium Scrambled Eggs with Beans
Start your day on a healthy note with this flavorful Low Sodium Scrambled Eggs with Beans recipe, a perfect breakfast for those watching their salt intake. Featuring fluffy, tender scrambled eggs paired with seasoned low-sodium black beans, this dish is a heart-smart option that doesn’t compromise on taste. Enhanced with aromatic onion and garlic powders, and brightened with a sprinkle of fresh cilantro, this easy recipe comes together in just 20 minutes, making it ideal for busy mornings. Plus, using unsalted butter and olive oil ensures the meal stays light and wholesome, while the combination of protein-packed eggs and nutrient-rich beans keeps you energized throughout the day. Serve it hot and enjoy a deliciously satisfying breakfast or brunch that’s as nutritious as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons milk
- 1 cup canned low-sodium black beans
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh cilantro
- 1 tablespoon olive oil
Instructions
1. Rinse and drain the canned low-sodium black beans in a colander under cold running water. Set aside to drain completely.
2. In a medium bowl, crack the eggs and add 2 tablespoons of milk. Whisk together until the egg mixture becomes a consistent yellow, incorporating some air for fluffier texture.
3. Finely chop the fresh cilantro and set aside for garnishing.
4. In a non-stick pan, add 1 tablespoon of olive oil and heat over medium heat. Once hot, add the drained black beans and cook for about 3 minutes until they are warmed through. Season with onion powder, garlic powder, and black pepper. Transfer to a plate and keep warm.
5. In the same pan, melt 2 tablespoons of unsalted butter over medium low heat. Pour in the egg mixture. Allow them to set slightly, then gently stir with a spatula, scraping the bottom of the pan to create soft curds.
6. Continue cooking the eggs for about 3-5 minutes, stirring gently until they reach your preferred level of doneness. Avoid overcooking to keep them moist and tender.
7. Plate the scrambled eggs alongside the warmed beans. Sprinkle the chopped fresh cilantro over the top as a garnish.
8. Serve immediately and enjoy your heart-healthy, low sodium scrambled eggs with beans.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 2.1 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 266 mg | 20% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1014 mg | 22% | |
*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.
