Low Sodium Scrambled Eggs with Red Bell Peppers
Delight in a simple yet flavorful breakfast with this recipe for Low Sodium Scrambled Eggs with Red Bell Peppers. Perfect for those mindful of their sodium intake, this dish combines protein-rich eggs and vibrant red bell peppers for a nutritious and colorful start to your day. Sautéed in heart-healthy olive oil and seasoned with freshly ground black pepper, these scrambled eggs are light yet satisfying. A splash of low-fat milk or water keeps the texture creamy without adding extra salt, while optional chives enhance the dish with a pop of freshness. Ready in just 20 minutes, this easy-to-make meal is ideal for busy mornings but elegant enough to impress at brunch! Serve it hot alongside whole-grain toast or a fresh side salad for a wholesome, balanced plate.
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Recipe Information
Ingredients
- 4 large Eggs
- 1 medium Red bell pepper
- 1 tablespoon Olive oil
- 0.25 teaspoon Freshly ground black pepper
- 1 tablespoon Chives (optional)
- 2 tablespoons Low-fat milk or water
Instructions
Wash and dice the red bell pepper into small, bite-sized pieces, discarding the seeds and inner membranes.
In a medium-sized bowl, crack the eggs and add the low-fat milk or water. Whisk the mixture together until the egg yolks and whites are thoroughly combined and slightly frothy.
Add freshly ground black pepper into the egg mixture. If using chives, finely chop and add them in at this stage.
Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the diced red bell pepper.
Sauté the bell peppers for about 3-4 minutes until they are tender and begin to soften, stirring occasionally.
Reduce the heat to low, then pour the egg mixture into the skillet with the red bell peppers.
Allow the eggs to set around the edges, then gently stir with a spatula to form soft curds. Continue to cook, stirring occasionally, until the eggs are cooked to your desired consistency. This usually takes about 4-5 minutes.
Remove the skillet from heat and transfer the scrambled eggs onto plates. Serve immediately while hot.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.4 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 584 mg | 12% | |
*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.
