Low Sodium Scrambled Eggs with Ham and Vegetables
Start your day with a nourishing and flavorful breakfast by whipping up these Low Sodium Scrambled Eggs with Ham and Vegetables! This heart-healthy twist on a classic dish combines protein-packed eggs, savory diced ham, and vibrant vegetables like fresh spinach, red bell pepper, and green onions, all seasoned with a delicate touch of black pepper and garlic powder. Made with unsalted butter and low sodium ham, this recipe is perfectly designed for those mindful of their sodium intake without compromising on taste. Ready in just 20 minutes, it's a quick and wholesome option ideal for busy mornings. Garnish with fresh parsley for a pop of color and herbal brightness, and enjoy a warm, satisfying breakfast that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 3 ounces low sodium cooked ham, diced
- 0.5 cup red bell pepper, diced
- 1 cup spinach, fresh
- 2 tablespoons green onions, chopped
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
In a medium bowl, crack the eggs and add the milk. Whisk together until well combined and slightly frothy. Set aside.
In a large non-stick skillet, melt the unsalted butter over medium heat.
Add the diced red bell pepper to the skillet. Cook for 2-3 minutes until softened.
Add the diced low sodium ham and cook for an additional 2 minutes, stirring occasionally.
Add the fresh spinach and green onions to the skillet. Continue to cook, stirring, until the spinach is wilted, about 1 minute.
Pour the egg mixture into the skillet over the vegetables and ham. Let it cook undisturbed for about 30 seconds, then gently stir with a spatula, pulling the eggs from the edges towards the center of the pan.
Season the eggs with black pepper and garlic powder, continuing to gently stir and fold the eggs until they are creamy and just barely set.
Remove the skillet from the heat to avoid overcooking the eggs. Transfer the scrambled eggs to plates and garnish with fresh parsley if desired.
Serve immediately while warm. Enjoy your low sodium breakfast!
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.5 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 321 mg | 25% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1726 mg | 37% | |
*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.
