Low Sodium Scrambled Eggs with Potatoes
Start your morning right with this wholesome Low Sodium Scrambled Eggs with Potatoes recipe, a perfect blend of hearty flavor and mindful eating. Featuring golden, tender red potatoes and fluffy scrambled eggs seasoned with garlic powder, onion powder, and freshly chopped herbs like parsley and chives, this dish skips the salt without compromising taste. It's quick to prepare in just 30 minutes, making it an ideal low-sodium breakfast option for busy mornings. Cooked with olive oil and unsalted butter, and served fresh from the skillet, each bite offers a delicious balance of creamy eggs and satisfying potatoes. Garnish with vibrant herbs for a pop of color and flavor—great for a nutritious, high-protein start to your day!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 pieces medium red potatoes
- 1 tablespoon unsalted butter
- 2 tablespoons fresh chives
- 2 tablespoons fresh parsley
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 1 tablespoon olive oil
Instructions
Wash and dry the red potatoes. Dice them into small, even cubes, about 1/2 inch in size, for consistent cooking.
Chop the fresh chives and parsley finely. Set these aside.
In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced potatoes to the skillet in a single layer. Cook for about 10-12 minutes, stirring occasionally, until they are tender and golden brown.
While the potatoes are cooking, crack the eggs into a mixing bowl and beat them until they are well mixed.
Stir in the ground black pepper, garlic powder, onion powder, and a tablespoon each of chopped chives and parsley. Combine thoroughly.
Once the potatoes are golden and tender, lower the heat and push them to one side of the skillet.
Add 1 tablespoon of unsalted butter to the empty side of the skillet. Once melted, pour in the beaten eggs.
Gently stir the eggs continuously using a spatula, slowly incorporating the potatoes. Cook until the eggs are softly scrambled and just set, about 3-5 minutes. Avoid overcooking them to keep them soft and creamy.
Remove the skillet from heat and serve immediately, garnished with the remaining fresh chives and parsley on top.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.3 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 177 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2263 mg | 48% | |
*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.
