Low Sodium Scrambled Eggs with Mushrooms
Whip up a wholesome breakfast with this Low Sodium Scrambled Eggs with Mushrooms recipe — a perfect option for anyone seeking a heart-healthy, flavorful start to the day. Packed with protein from fluffy scrambled eggs and rich umami notes from sautéed fresh mushrooms, this dish is seasoned with a delicate blend of garlic powder, onion powder, and black pepper for maximum taste without the need for added salt. A splash of unsweetened almond milk ensures creamy, soft eggs, while fresh parsley lends a pop of color and freshness to finish. Ready in just 20 minutes, this quick and easy recipe is ideal for a low-sodium diet, and it pairs beautifully with whole-grain toast or a light side salad. Enjoy a delicious and nutritious breakfast that’s as good for your health as it is for your taste buds!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 1 cup fresh mushrooms
- 1 tablespoon olive oil
- 0.25 teaspoon fresh black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons unsweetened almond milk
- 1 tablespoon chopped fresh parsley
Instructions
Rinse the mushrooms under cold water and pat them dry with a paper towel. Slice them thinly and set aside.
Crack the eggs into a mixing bowl and whisk them together with the almond milk, black pepper, garlic powder, and onion powder until the mixture is well blended.
Heat the olive oil in a non-stick skillet over medium heat. Once the oil is hot, add the sliced mushrooms and cook for about 3-4 minutes, stirring occasionally, until they are softened and lightly caramelized.
Reduce the heat to low and pour the egg mixture over the mushrooms in the skillet.
Using a spatula, gently stir the eggs occasionally, lifting and folding them as they cook. This process should take about 4-5 minutes or until the eggs are just set but still soft and creamy.
Remove the skillet from the heat and let the eggs rest for a minute to finish cooking.
Sprinkle the chopped fresh parsley over the scrambled eggs for added flavor and a touch of color.
Serve immediately and enjoy your delicious low-sodium scrambled eggs with mushrooms.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 204 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 858 mg | 18% | |
*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.
