Low Sodium Scrambled Eggs with Spinach and Feta
Start your day on a healthy note with this Low Sodium Scrambled Eggs with Spinach and Feta recipe—perfect for those seeking a flavorful breakfast without the extra salt. Packed with protein-rich eggs, fresh spinach, and creamy crumbled feta cheese, this dish balances nutrition and taste effortlessly. The combination of unsalted butter and a touch of olive oil creates a velvety texture while allowing the spinach to wilt to perfection, adding a hint of freshness to every bite. With just 15 minutes from start to finish, this quick and easy breakfast is ideal for busy mornings. Low-fat milk keeps things light, and freshly ground black pepper provides a subtle kick to elevate the dish. Serve these scrambled eggs on their own or pair them with whole-grain toast for a wholesome, satisfying meal that’s perfect for a heart-healthy lifestyle.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 cups fresh spinach
- 2 tablespoons low-fat milk
- 0.25 cup crumbled feta cheese
- 1 tablespoon unsalted butter
- 0.25 teaspoon freshly ground black pepper
- 1 teaspoon olive oil
Instructions
In a medium bowl, crack the eggs and add the low-fat milk. Whisk together until well combined, ensuring the mixture is smooth and the yolks are fully incorporated.
Place a medium non-stick skillet over medium-low heat and add the unsalted butter. Allow the butter to melt, swirling it around the pan to coat evenly.
Add the olive oil to the skillet followed by the fresh spinach leaves. Sauté the spinach, stirring frequently, until it wilts, which should take about 2-3 minutes.
Pour the egg mixture into the skillet over the spinach. Allow it to sit undisturbed for about 30 seconds to let the eggs begin to set.
Gently stir the eggs with a spatula, pulling the outer edges of the eggs to the center. Continue to cook, stirring occasionally until the eggs are softly set but not dry.
Sprinkle the crumbled feta cheese evenly over the eggs and stir gently to distribute.
Season the scrambled eggs with freshly ground black pepper to taste. Stir once more to combine.
Remove the skillet from the heat and immediately transfer the scrambled eggs to serving plates.
Serve hot and enjoy your low sodium scrambled eggs with spinach and feta as a delightful and healthy breakfast option.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 319 mg | 25% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 286 mg | 6% | |
*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.
