Low Sodium Scrambled Eggs with Spinach and Bell Peppers
Start your day with a nutritious twist by making Low Sodium Scrambled Eggs with Spinach and Bell Peppers! Bursting with vibrant flavors, this heart-healthy recipe combines fluffy eggs with the earthy richness of spinach, the sweetness of red and yellow bell peppers, and a hint of savory onion. Perfect for those seeking low-sodium breakfast options, it’s quick to prepare, taking just 20 minutes from start to finish. Sautéed with olive oil for added depth, these scrambled eggs are rich in protein and veggies, making them a wholesome and satisfying way to fuel your mornings. Serve them piping hot on their own or pair with whole-grain toast for a complete meal. Get ready to enjoy a dish that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 1 cup fresh spinach
- 0.5 cup red bell pepper
- 0.5 cup yellow bell pepper
- 0.25 cup onion
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 spray non-stick cooking spray
Instructions
Start by preparing your vegetables. Wash the spinach thoroughly and pat it dry. Dice the red and yellow bell peppers into small squares. Chop the onion finely.
Crack the eggs into a medium-sized bowl. Add black pepper and whisk until eggs are well-blended and slightly frothy.
Heat a non-stick skillet over medium heat and add one tablespoon of olive oil. Swirl the pan to coat the bottom evenly.
Add the chopped onion to the pan and sauté for about 2 minutes or until they become translucent.
Next, add the diced bell peppers to the skillet and continue to cook for about 3 minutes, stirring occasionally, until they begin to soften.
Add the spinach to the pan and cook for an additional 1-2 minutes, stirring frequently, until the spinach is wilted.
Lower the heat to medium-low, then add the eggs to the skillet. Allow them to set slightly at the edges before stirring.
Gently pull the eggs from the edges towards the center of the pan using a spatula, creating soft folds.
Continue to cook while stirring occasionally until the eggs are cooked to your desired consistency.
Remove the scrambled eggs from the heat and serve immediately. Optionally, garnish with additional black pepper or fresh herbs.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 162 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 627 mg | 13% | |
*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.
