Low Sodium Scrambled Eggs with Chorizo
Indulge in a flavorful twist on a breakfast classic with this Low Sodium Scrambled Eggs with Chorizo recipe, perfect for those seeking a heart-healthy yet satisfying meal. Featuring the smoky richness of low sodium chorizo paired with creamy scrambled eggs, this dish is balanced with fragrant garlic powder, freshly ground black pepper, and a vibrant cilantro garnish. A splash of milk ensures the eggs are luxuriously fluffy, while diced avocado adds a nutritious and creamy side. Quick and easy to prepare in just 20 minutes, this recipe makes an ideal option for busy mornings or brunch gatherings. Low sodium and packed with protein, it’s a delicious way to enjoy bold flavors without compromising your health goals.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 4 ounces low sodium chorizo
- 2 teaspoons olive oil
- 2 tablespoons milk
- 0.25 teaspoon freshly ground black pepper
- 0.25 teaspoon garlic powder
- 2 tablespoons fresh cilantro
- 0.5 piece fresh avocado
Instructions
Begin by finely chopping the fresh cilantro leaves. Set aside for garnishing later in the process.
Dice the low sodium chorizo into small cubes approximately 1/4 inch in size.
In a medium-sized bowl, crack the eggs and add the milk, freshly ground black pepper, and garlic powder. Whisk the egg mixture until the yolks and whites are fully combined and slightly frothy.
Heat a non-stick skillet over medium heat and add the olive oil. Once hot, add the diced chorizo and cook for about 3-4 minutes, stirring occasionally, until it begins to crisp up and release its flavor.
Reduce the heat to low and pour the egg mixture into the skillet with the chorizo. Allow the eggs to sit for about 10 seconds before starting to gently stir with a spatula.
Continue stirring the eggs slowly, pushing them around the pan to form soft curds. Ensure you scrape the spatula along the bottom of the pan to keep the eggs evenly cooked.
Remove the eggs from the heat when they are nearly set but still slightly runny. They will continue to cook from the residual heat.
Plate the scrambled eggs and chorizo, then garnish with the chopped cilantro.
Slice the fresh avocado and add half to each plate as a nutritious side.
Serve immediately while hot, and enjoy your low sodium scrambled eggs with chorizo.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 2.0 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 191 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1078 mg | 23% | |
*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.
