Low Sodium Scrambled Eggs with Tomato Sauce
Elevate your breakfast or brunch with this Low Sodium Scrambled Eggs with Tomato Sauce recipe, a flavorful and heart-healthy twist on a classic dish. Featuring fluffy scrambled eggs made with unsalted butter and milk, this recipe pairs perfectly with a robust homemade tomato sauce infused with garlic, onion, fresh basil, and dried oregano. The sauce, made using canned low-sodium crushed tomatoes, offers a rich, tangy complement to the creamy eggs while keeping sodium levels in check. Easy to prepare in just 30 minutes, this wholesome dish is ideal for anyone watching their salt intake without sacrificing flavor. Serve these eggs hot, topped with a generous spoonful of the vibrant tomato sauce, for a satisfying, nutrient-packed meal that’s perfect any time of day. Keywords: low sodium scrambled eggs, heart healthy breakfast, tomato sauce recipe, low sodium recipes.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 1 tablespoon unsalted butter
- 2 tablespoons milk
- 0.25 teaspoon black pepper
- 0.5 cup onion
- 2 pieces garlic clove
- 1 cup canned low-sodium crushed tomatoes
- 0.25 cup fresh basil
- 1 tablespoon olive oil
- 0.5 teaspoon sugar
- 0.5 teaspoon dried oregano
Instructions
Prepare the tomato sauce: Finely chop 0.5 cup of onion and 2 garlic cloves.
Heat 1 tablespoon of olive oil in a small saucepan over medium heat.
Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
Stir in 1 cup of canned low-sodium crushed tomatoes, 0.5 teaspoon of sugar, and 0.5 teaspoon of dried oregano.
Reduce the heat to a simmer and let the sauce cook for about 10 minutes, allowing it to thicken slightly.
Chiffonade (thinly slice) 0.25 cup of fresh basil and add it to the sauce. Stir well and remove from heat.
In a bowl, crack 4 large eggs and whisk them with 2 tablespoons of milk and 0.25 teaspoon of black pepper until well combined.
In a non-stick skillet, melt 1 tablespoon of unsalted butter over medium-low heat.
Pour the egg mixture into the skillet and let it sit for a moment.
Gently stir the eggs with a spatula, lifting and folding them until they are mostly set but still moist.
Plate the scrambled eggs and top with a generous ladle of the warm tomato sauce.
Serve immediately and enjoy your low-sodium scrambled eggs with tomato sauce.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 15.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 225 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 939 mg | 20% | |
*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.
