Low Sodium Mexican Eggs

Elevate your breakfast game with this flavorful and heart-healthy recipe for Low Sodium Mexican Eggs! Perfectly scrambled eggs are infused with the vibrant colors and zesty flavors of diced red bell pepper, onion, and jalapeño, all sautéed in a blend of unsalted butter and olive oil. A sprinkle of ground cumin adds a warm, earthy spice, while fresh cilantro provides a burst of brightness. Served with creamy avocado slices and a squeeze of lime, this dish is a low-sodium spin on a classic Mexican favorite, ideal for those looking to reduce their salt intake without compromising on taste. Ready in just 25 minutes, this wholesome breakfast for two is a delicious way to start the day!

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large eggs
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons fresh cilantro, chopped
• 0.5 teaspoon ground cumin
• 0.25 teaspoon fresh ground black pepper
• 1 avocado, sliced
• 4 lime wedges

Directions

Step 1

In a medium bowl, crack the eggs and beat them with a whisk until they are well mixed. Set aside.

Step 2

In a non-stick skillet, heat the olive oil and unsalted butter over medium heat until the butter has melted.

Step 3

Add the diced red bell pepper, chopped onion, and jalapeño to the skillet. Sauté for about 5 minutes or until the vegetables are soft and the onions are translucent.

Step 4

Sprinkle the ground cumin over the vegetables and stir to combine, cooking for an additional minute to enhance the flavor of the spices.

Step 5

Reduce the heat to medium-low and pour in the beaten eggs. Let them sit undisturbed for a moment to start setting.

Step 6

Gently stir the eggs with a spatula as they begin to cook, pulling the cooked edges toward the center. Continue to stir and cook until the eggs are scrambled to your desired doneness, about 3-4 minutes.

Step 7

Season the eggs with freshly ground black pepper, adjusting to your taste.

Step 8

Turn off the heat and gently mix in the chopped cilantro.

Step 9

Serve the scrambled Mexican eggs hot, topped with sliced avocado. Accompany the dish with lime wedges to squeeze over the eggs for a zesty touch.

Nutrition Facts

Serving size	(645.9g)

Amount per serving	% Daily Value*
Calories	840.4

Total Fat 69.0g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 775mg	0%
Sodium 306.6mg	0%
Total Carbohydrate 37.0g	0%
Dietary Fiber 15.9g	0%
Total Sugars 10.9g
Protein 29.9g	0%

Vitamin D 160IU	0%
Calcium 187.9mg	0%
Iron 6.6mg	0%
Potassium 1497.9mg	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: 69.9%

Protein: 13.5%

Carbs: 16.7%