Low Sodium Egg Taco

Start your day with a burst of flavor and nutrition with these Low Sodium Egg Tacos—a heart-healthy twist on a breakfast classic! Packed with vibrant red and green bell peppers, sautéed red onion, and fresh cilantro, these tacos bring out the best in wholesome ingredients while keeping sodium to a minimum. Fluffy scrambled eggs seasoned with cumin and black pepper are nestled in warm, low sodium corn tortillas and topped with creamy avocado slices, juicy cherry tomatoes, and a zesty squeeze of fresh lime. Quick to prepare in just 25 minutes, this recipe is perfect for a satisfying breakfast or light lunch. Whether you're watching your sodium intake or craving a refreshing, colorful meal, these Low Sodium Egg Tacos offer gourmet taste with guilt-free indulgence.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large eggs
• 1 tablespoon unsalted butter or olive oil
• 0.5 red bell pepper
• 0.5 green bell pepper
• 0.5 small red onion
• 0.25 cup fresh cilantro
• 0.5 fresh lime
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon cumin powder
• 4 low sodium corn tortillas
• 1 avocado
• 0.5 cup fresh cherry tomatoes

Directions

Step 1

Wash and dice 0.5 of a red bell pepper and 0.5 of a green bell pepper into small cubes.

Step 2

Finely chop 0.5 of a small red onion.

Step 3

Cut cherry tomatoes in half and set aside 0.5 cup for garnish.

Step 4

Roughly chop 0.25 cup of fresh cilantro.

Step 5

Slice 1 avocado and set aside for topping.

Step 6

Crack 4 large eggs into a bowl and whisk them until the yolks and whites are well combined.

Step 7

Heat 1 tablespoon of unsalted butter or olive oil in a large non-stick pan over medium heat.

Step 8

Add the onions to the pan and sauté them for 2 minutes until they start to soften.

Step 9

Add the diced bell peppers to the pan and continue cooking for another 2-3 minutes until the vegetables are tender.

Step 10

Pour the whisked eggs into the pan with the vegetables, stirring continuously to achieve a nice scramble.

Step 11

Season the egg mixture with 0.25 teaspoon of ground black pepper and 0.25 teaspoon of cumin powder, stirring gently.

Step 12

Warm 4 low sodium corn tortillas in a dry skillet or microwave.

Step 13

Once the eggs are cooked to your liking, remove the pan from heat.

Step 14

Assemble the tacos by placing equal portions of the scrambled egg and vegetable mixture onto each tortilla.

Step 15

Top each taco with slices of avocado, halved cherry tomatoes, and freshly chopped cilantro.

Step 16

Squeeze a little fresh lime juice over each taco for a zesty finish.

Step 17

Serve immediately and enjoy your low sodium egg tacos.

Nutrition Facts

Serving size	(853.7g)

Amount per serving	% Daily Value*
Calories	1101.4

Total Fat 60.4g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 775mg	0%
Sodium 344.8mg	0%
Total Carbohydrate 115.1g	0%
Dietary Fiber 23.5g	0%
Total Sugars 14.1g
Protein 38.1g	0%

Vitamin D 169IU	0%
Calcium 342.4mg	0%
Iron 8.6mg	0%
Potassium 1806.7mg	0%

*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.

Source of Calories

Fat: 47.0%

Protein: 13.2%

Carbs: 39.8%