Low Sodium Vegetable and Cheese Scrambled Eggs
Start your day on a nutritious and flavorful note with these Low Sodium Vegetable and Cheese Scrambled Eggs! Perfectly seasoned with black pepper, garlic powder, and onion powder, this heart-healthy breakfast is packed with vibrant red bell peppers, zucchini, and tender baby spinach for a veggie boost, while low-sodium cheddar cheese adds a creamy, melty finish. Prepared in just 20 minutes, this recipe uses unsalted butter and cooking spray for a light, non-greasy texture. Whether you’re looking to reduce sodium or simply enjoy a wholesome meal, these eggs are ideal served on their own or paired with whole-grain toast or fresh fruit. Optimize your mornings with this quick, low-sodium, protein-packed breakfast that’s big on taste and easy on effort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons low-fat milk
- 1 teaspoon unsalted butter
- 0.5 cup red bell pepper
- 0.5 cup zucchini
- 1 cup baby spinach leaves
- 0.25 cup low-sodium shredded cheddar cheese
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 1 tablespoon fresh parsley
- 1 spray cooking spray
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the low-fat milk, black pepper, garlic powder, and onion powder. Whisk together until the mixture is smooth and slightly frothy.
Prepare the vegetables: dice the red bell pepper, chop the zucchini into small pieces, and roughly chop the baby spinach leaves. Set aside.
Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Add the unsalted butter to the skillet and let it melt evenly.
Once the butter has melted, add the diced bell peppers and chopped zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
Add the baby spinach leaves to the skillet and cook for an additional 1-2 minutes until the spinach wilts.
Pour the egg mixture into the skillet over the cooked vegetables. Let it sit undisturbed for about 30 seconds, then gently stir and fold the eggs and vegetables together with a spatula, ensuring even cooking.
Once the eggs are nearly set but still slightly runny, sprinkle the low-sodium shredded cheddar cheese evenly over the top. Continue to cook for another 1-2 minutes, stirring gently, until the eggs are fully cooked and the cheese has melted.
Remove the skillet from heat and garnish the scrambled eggs with freshly chopped parsley.
Serve immediately. Enjoy your low-sodium vegetable and cheese scrambled eggs as is, or pair with a slice of whole-grain toast or fresh fruit for a complete breakfast.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 9.5 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 398 mg | 31% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 769 mg | 16% | |
*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.
