Low Sodium Scrambled Eggs with Vegetables and Ham
Start your day with a nutritious and flavorful twist by making Low Sodium Scrambled Eggs with Vegetables and Ham. This hearty recipe combines fluffy scrambled eggs with colorful diced bell peppers, fresh spinach, and savory low-sodium cooked ham for a wholesome, balanced breakfast that's low in sodium but packed with taste. Seasoned with black pepper and onion powder, every bite bursts with subtle savory notes that perfectly complement the vibrant veggies. Prepared with unsalted butter and low-fat milk, this dish is ideal for those seeking a healthier way to enjoy classic scrambled eggs. Quick to make, with just 20 minutes from prep to serving, this satisfying breakfast pairs beautifully with whole-grain toast or fresh fruit. Perfect for two servings, this recipe is great for busy mornings or a weekend brunch alike!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons low-fat milk
- 1 tablespoon unsalted butter
- 4 ounces low-sodium cooked ham
- 0.5 cup, diced red bell pepper
- 0.5 cup, diced green bell pepper
- 1 cup fresh spinach
- 0.25 teaspoon black pepper
- 0.25 teaspoon onion powder
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the low-fat milk and whisk until the mixture is smooth and well combined.
Cut the low-sodium ham into small pieces and set aside. Dice the red and green bell peppers.
Heat a large non-stick skillet over medium heat. Add the unsalted butter and allow it to melt. Swirl the skillet to coat evenly.
Add the diced bell peppers to the skillet and sauté for 2-3 minutes or until they begin to soften.
Add the ham pieces and continue to cook for an additional 2 minutes, stirring occasionally.
Reduce the heat to low and add the fresh spinach. Cook, stirring gently, until the spinach has wilted.
Whisk the egg mixture once more and pour it into the skillet. Allow the eggs to cook without stirring for about 20 seconds.
Using a spatula, gently stir the eggs from the edges toward the center. Continue to cook the eggs slowly, folding them over as they cook, until they are just set but still soft.
Season the scrambled eggs with black pepper and onion powder. Stir to combine evenly with the vegetables and ham.
Remove the skillet from heat immediately to prevent overcooking. Serve the scrambled eggs hot, garnished with additional black pepper if desired.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.7 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 205 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 855 mg | 18% | |
*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.
