Low Sodium Scrambled Eggs with Tomato
Elevate your breakfast game with this flavorful and heart-healthy recipe for Low Sodium Scrambled Eggs with Tomato. Perfectly suited for those seeking a lighter start to the day, these creamy scrambled eggs are made without added salt but pack a punch of flavor thanks to ripe, juicy tomatoes and freshly ground black pepper. Cooked with a touch of olive oil and unsalted butter for richness, this dish is quick to prepare, ready in just 12 minutes from start to finish, making it ideal for busy mornings. Garnished with fresh chives or parsley, these eggs offer a vibrant, colorful presentation that’s as delightful to eat as it is to serve. Whether you're looking for a low-sodium breakfast idea or a delicious way to enjoy protein and veggies, this crowd-pleaser is sure to satisfy!
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Recipe Information
Ingredients
- 4 large eggs
- 1 ripe medium tomato
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon fresh chives or parsley
Instructions
Crack the eggs into a medium bowl and beat them lightly with a fork or whisk until they are well-blended and have a uniform consistency.
Dice the tomato into small pieces, roughly 1/4 inch, and set aside.
Heat the olive oil and butter in a non-stick skillet over medium heat until the butter is melted and bubbling but not browned.
Add the diced tomato to the skillet and sauté for about 2 minutes, stirring occasionally, until they start to soften.
Reduce the heat to low, add the beaten eggs to the skillet with the tomatoes, and let them sit for just a moment to begin to set at the edges.
Using a wooden spatula or rubber spatula, stir the eggs gently, pushing them from the edges to the center while scraping the bottom, to form soft curds.
Continue to cook the eggs, stirring occasionally, until they are cooked to your desired consistency. This should take approximately 5 minutes for soft, creamy scrambled eggs.
Season the eggs with freshly ground black pepper, stirring gently to combine.
Remove the skillet from the heat and let the residual heat finish cooking the eggs for a few seconds.
Transfer to plates, garnish with chopped fresh chives or parsley, and serve immediately.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.9 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 580 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.
