Low Sodium Scrambled Eggs with Bell Peppers
Brighten up your breakfast with this delicious and heart-healthy recipe for Low Sodium Scrambled Eggs with Bell Peppers! Packed with vibrant red, green, and yellow bell peppers, this dish is a colorful and nutrient-rich way to start your day. Whisked with unsweetened almond milk for a creamy texture, these scrambled eggs are cooked to perfection in olive oil, giving them a light and satisfying flavor without the need for added salt. Seasoned simply with ground black pepper and garnished with fresh parsley, this recipe is perfect for those seeking a low sodium, wholesome meal. Ready in just 20 minutes, it makes an ideal breakfast or brunch option. Pair it with whole-grain toast or your favorite fruit for a complete, balanced plate!
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Recipe Information
Ingredients
- 4 items large eggs
- 1 medium red bell pepper
- 0.5 medium green bell pepper
- 0.5 medium yellow bell pepper
- 1 tablespoon olive oil
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- 0.25 cup unsweetened almond milk
Instructions
Start by preparing your vegetables. Dice the red, green, and yellow bell peppers into small, uniform pieces.
In a medium mixing bowl, crack the eggs and add the unsweetened almond milk. Whisk them together until they are well combined and slightly frothy.
Heat a non-stick skillet over medium heat. Once heated, add the olive oil.
Add the diced bell peppers to the skillet. Sauté them for about 3-4 minutes, stirring occasionally, until they begin to soften but still retain their vibrant color.
Pour the egg mixture over the bell peppers in the skillet. Allow it to sit for a few seconds to begin setting.
Gently stir the eggs with a spatula, pushing them from the edges toward the center. Continue this until the eggs are cooked to your liking, around 3-5 minutes.
Season with ground black pepper and remove from heat.
Garnish the scrambled eggs with finely chopped fresh parsley before serving.
Serve hot and enjoy your low sodium scrambled eggs with bell peppers.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 169 mg | 7% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.2 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 404 mg | 9% | |
*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.
