Low Sodium Scrambled Eggs with Spinach and Bacon
Elevate your breakfast routine with these Low Sodium Scrambled Eggs with Spinach and Bacon—a flavorful and nutritious dish perfect for anyone looking to reduce salt intake without sacrificing taste. This recipe combines fluffy, protein-packed eggs with nutrient-rich fresh spinach and crisp, savory low-sodium turkey bacon, seasoned with garlic powder and a hint of black pepper for added depth. Cooked in unsalted butter and olive oil, and ready in just 20 minutes, this simple yet satisfying breakfast is perfect for busy mornings. Serve it hot and enjoy a wholesome, low-sodium start to your day that’s both hearty and healthy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 eggs
- 2 cups fresh spinach leaves
- 3 slices low-sodium turkey bacon
- 1 tablespoon unsalted butter
- 2 tablespoons milk
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 1 teaspoon olive oil
Instructions
Start by preparing the ingredients. Rinse the spinach leaves under cold water and pat them dry with a paper towel. Cut the low-sodium turkey bacon into small bite-sized pieces.
In a medium-sized mixing bowl, crack the eggs and add the milk, black pepper, and garlic powder. Beat the eggs until the mixture is well combined and slightly frothy.
Heat a non-stick skillet over medium heat and add the teaspoon of olive oil. Once the oil is hot, add the turkey bacon pieces and sauté for 3-4 minutes until they are fully cooked and slightly crispy.
Transfer the cooked turkey bacon to a plate lined with paper towels to drain any excess oil.
In the same skillet, melt the unsalted butter over medium-low heat. Once the butter is melted, add the fresh spinach leaves.
Cook the spinach, stirring occasionally, for about 2 minutes until it wilts completely. Remove the spinach from the skillet and set it aside with the turkey bacon.
Pour the beaten egg mixture into the same skillet. Let the eggs cook undisturbed for a few seconds, and then gently stir them with a spatula, pushing the eggs from the edges towards the center of the pan. Continue to cook and stir gently until the eggs are mostly cooked but still slightly soft.
Add the cooked turkey bacon and wilted spinach back into the skillet, and gently fold them into the eggs, allowing them to heat through for about 1 minute.
Remove the skillet from the heat and serve the scrambled eggs immediately. Distribute equally onto two plates and enjoy this low-sodium breakfast dish.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 196 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 712 mg | 15% | |
*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.
