Low Sodium Vegetable Scramble
Start your morning fresh and flavorful with this Low Sodium Vegetable Scramble, a vibrant, heart-healthy breakfast packed with nutrient-dense vegetables and classic scrambled eggs. Perfect for those seeking low-sodium recipes, this dish blends fluffy eggs whisked with unsweetened almond milk and a colorful medley of red bell pepper, zucchini, spinach, and green onion for a satisfying dose of vitamins and minerals. Seasoned with garlic powder, smoked paprika, and ground black pepper, it delivers bold flavor without relying on added salt. Quick and easy to prepare in just 20 minutes, this recipe is ideal for busy mornings or a wholesome brunch. Garnish with fresh parsley for an irresistible final touch and pair with whole-grain toast or avocado slices for a balanced meal.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Unsweetened almond milk
- 1 tablespoon Olive oil
- 1 small, diced Red bell pepper
- 1 small, diced Zucchini
- 1 cup Baby spinach
- 2 stalks, thinly sliced Green onion
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Smoked paprika
- 0.25 teaspoon Ground black pepper
- 2 tablespoons, chopped Fresh parsley (optional, for garnish)
Instructions
Crack the eggs into a medium-sized bowl and whisk them together with the almond milk until fully combined. Set aside.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced red bell pepper and zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Add the baby spinach and green onion to the pan. Stir and cook for 1-2 minutes, just until the spinach begins to wilt.
Reduce the heat to low and pour the whisked eggs into the skillet. Let the eggs sit for about 30 seconds, then gently stir with a spatula to create soft curds.
Sprinkle in the garlic powder, smoked paprika, and ground black pepper. Continue to gently stir the egg mixture until fully cooked but still soft, about 2-3 minutes.
Remove from heat and transfer the scramble to plates.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 15.5 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 944 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.
