Low Sodium Scrambled Eggs with Vegetables and Bacon
Start your day with a nutritious twist on classic breakfast fare with this Low Sodium Scrambled Eggs with Vegetables and Bacon recipe! Packed with vibrant, fresh veggies like spinach, juicy cherry tomatoes, and sweet red bell peppers, this dish offers a burst of flavor while keeping sodium in check. The addition of crispy low-sodium turkey bacon and perfectly fluffy scrambled eggs creates a well-balanced meal that's both hearty and healthy. Prepared in just 20 minutes, this simple recipe is perfect for busy mornings, and the use of olive oil and black pepper ensures a light yet satisfying finish. Whether you're watching your sodium intake or simply want a wholesome breakfast, this protein-rich dish is a delicious way to fuel your day!
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 4 slices Low-sodium turkey bacon
- 0.5 cup Red bell pepper, diced
- 1 cup Spinach, fresh
- 0.5 cup Cherry tomatoes, halved
- 0.25 cup Onion, finely chopped
- 2 tablespoons Milk
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Olive oil
Instructions
Begin by preparing the vegetables. Dice the red bell pepper, chop the onion finely, halve the cherry tomatoes, and rinse the fresh spinach. Set all prepared vegetables aside.
In a medium mixing bowl, crack the eggs and add the milk. Whisk together until the mixture is smooth and well combined. Season with freshly ground black pepper.
Heat a large non-stick skillet over medium heat and add the olive oil. Once the oil is warm, add the turkey bacon slices. Cook for 4-5 minutes, turning occasionally, until the bacon is crispy. Remove the bacon from the skillet and place it on a paper towel to drain excess oil.
In the same skillet, add the chopped onion, diced red bell pepper, and cherry tomatoes. Sauté for 3-4 minutes until the vegetables are tender and the onion is translucent.
Add the fresh spinach to the skillet. Stir the spinach into the vegetables until it wilts, which should take about 1 minute.
Reduce the heat to low and push the vegetables to one side of the skillet. Pour the egg mixture into the skillet on the opposite side, allowing the eggs to cook slowly. Allow the eggs to set slightly, about 1-2 minutes, before gently scrambling with a spatula. Continue to cook the eggs until they reach your desired level of doneness.
Once cooked, crumble the crispy turkey bacon into pieces and add it to the skillet with the scrambled eggs and vegetables. Stir everything to combine evenly. Remove the skillet from the heat.
Transfer the scrambled eggs with vegetables and bacon onto plates and serve immediately. Enjoy your healthy and flavorful low-sodium breakfast!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.4 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 321 mg | 25% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1908 mg | 41% | |
*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.
