Low Sodium Scrambled Eggs with Spinach
Start your day with a nutrient-packed and heart-healthy breakfast featuring this Low Sodium Scrambled Eggs with Spinach recipe! Perfect for those looking to reduce sodium intake, this dish combines fluffy, protein-rich eggs with vibrant fresh spinach for a boost of vitamins and minerals. Seasoned simply with garlic powder and black pepper, these scrambled eggs achieve a deliciously creamy consistency thanks to a splash of milk and the gentle cooking method. Quick to prepare in just 15 minutes, this wholesome recipe is ideal for busy mornings or a light lunch. Garnish with fresh chives for an aromatic finish and serve alongside whole-grain toast or a fresh side salad for a complete and satisfying meal.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 cups Fresh spinach
- 2 tablespoons Milk
- 1 tablespoon Unsalted butter
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 1 tablespoon Chopped fresh chives (optional)
Instructions
Crack the eggs into a medium-sized bowl. Add the milk, black pepper, and garlic powder. Whisk together until the mixture is well blended and the egg yolks are completely incorporated into the whites.
Wash the fresh spinach leaves thoroughly under cold running water and pat them dry with a paper towel. Roughly chop the spinach if desired.
In a non-stick skillet, melt the unsalted butter over medium-low heat, ensuring it coats the entire surface of the skillet.
Add the chopped spinach to the skillet. Sauté for about 1-2 minutes, or until just wilted, stirring often.
Pour the egg mixture over the wilted spinach in the skillet. Allow the eggs to set slightly around the edges, about 1-2 minutes.
Using a spatula, gently push the eggs from the edges towards the center, forming soft curds. Continue doing this until the eggs are thickened and no visible liquid egg remains, about 3-4 minutes. Avoid over-stirring to maintain a creamy texture.
Remove the scrambled eggs from the heat slightly before they reach your desired doneness as they will continue to cook from residual heat.
Garnish with chopped fresh chives if using, and serve immediately.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 173 mg | 4% | |
*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.
