Low Sodium Scrambled Eggs with Vegetables
Elevate your breakfast game with this vibrant and nutritious recipe for Low Sodium Scrambled Eggs with Vegetables! Perfect for anyone looking to reduce their sodium intake without sacrificing flavor, this dish combines fluffy, creamy scrambled eggs with a colorful medley of sautéed red bell peppers, zucchini, and baby spinach, all seasoned with just a touch of black pepper. Fresh chives add a delicate hint of onion-like zest, while a splash of milk ensures irresistibly soft and tender eggs. Ready in just 20 minutes, this quick and healthy recipe is ideal for busy mornings, providing a protein-packed and veggie-loaded start to your day. Serve it as a standalone dish or pair with whole-grain toast for a balanced meal that’s as delicious as it is wholesome.
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Recipe Information
Ingredients
- 4 large eggs
- 0.5 cup red bell pepper
- 0.5 cup zucchini
- 1 cup baby spinach
- 1 tablespoon unsalted butter
- 2 tablespoons fresh chives
- 0.25 teaspoon black pepper
- 2 tablespoons milk
Instructions
Start by preparing your vegetables. Dice the red bell pepper and zucchini into small, uniform pieces. Wash the baby spinach thoroughly and chop the fresh chives.
Crack the eggs into a medium bowl, and add the milk and black pepper. Whisk the mixture until the eggs are well beaten and everything is combined smoothly. Set aside.
Heat a non-stick skillet over medium heat and add the unsalted butter. Allow it to melt completely, swirling the pan to coat the bottom evenly.
Add the diced red bell pepper and zucchini to the pan. Sauté for about 3-4 minutes or until they are tender and the pepper starts to soften.
Stir in the baby spinach and cook for another minute until the spinach is wilted.
Reduce the heat to medium-low and pour the egg mixture over the vegetables. Let it sit undisturbed for a few seconds to start setting at the bottom.
Using a spatula, gently push the eggs from the edges towards the center. Continue to do this gradually, allowing the uncooked eggs to flow to the edges. Keep folding and stirring the eggs until they are mostly set but still slightly runny.
Remove the skillet from the heat. The residual heat will continue to cook the eggs until they are soft and creamy.
Sprinkle the chopped chives over the top and gently stir to incorporate.
Serve the scrambled eggs immediately and enjoy!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 9.4 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 202 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 650 mg | 14% | |
*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.
