Low Sodium Scrambled Eggs with Avocado

Start your day with a wholesome and flavorful twist on a breakfast classic with this Low Sodium Scrambled Eggs with Avocado recipe. Perfect for those looking to reduce their sodium intake without sacrificing taste, this dish features soft, fluffy scrambled eggs cooked in unsalted butter to preserve their creamy texture. Topped with perfectly mashed ripe avocado for a dose of heart-healthy fats and a zesty cherry tomato relish infused with fresh cilantro and olive oil, every bite is a burst of fresh, nutritious flavor. Ready in just 15 minutes, this quick and easy recipe is ideal for busy mornings or a light, satisfying brunch. Garnish with a sprinkle of cilantro for a pop of color and enjoy this low-sodium breakfast that’s as delicious as it is nourishing!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:5 mins

Total Time:15 mins

Servings: 2

Ingredients

• 4 pieces large eggs
• 2 tablespoons milk
• 1 tablespoon unsalted butter
• 1 ripe avocado
• 0.25 teaspoon black pepper
• 0.5 cup cherry tomatoes
• 2 tablespoons fresh cilantro
• 1 teaspoon olive oil

Directions

Step 1

Crack the eggs into a mixing bowl. Add the milk and whisk vigorously until the mixture is entirely combined and slightly frothy.

Step 2

Heat a non-stick skillet over medium-low heat and melt the unsalted butter, ensuring the whole skillet is coated with butter, but it's not browning.

Step 3

Pour the egg mixture into the skillet. Let it sit without stirring for a few seconds until it starts to set around the edges.

Step 4

Using a spatula, gently push the eggs from the edges of the skillet toward the center. Continue to do this until the eggs are mostly cooked but still slightly runny.

Step 5

Turn off the heat and let the residual heat finish cooking the eggs. This will ensure the eggs remain soft and fluffy.

Step 6

While the eggs cook, slice the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash it slightly with a fork, adding black pepper to taste.

Step 7

Halve the cherry tomatoes and chop the fresh cilantro.

Step 8

In a small bowl, combine the cherry tomatoes with a teaspoon of olive oil and a tablespoon of chopped cilantro. Stir well to combine.

Step 9

Divide the scrambled eggs between two plates. Top with mashed avocado and spoon the cherry tomato relish over each serving.

Step 10

Garnish with the remaining cilantro and serve immediately.

Nutrition Facts

Serving size	(490.2g)

Amount per serving	% Daily Value*
Calories	780.2

Total Fat 68.9g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 777.7mg	0%
Sodium 312.9mg	0%
Total Carbohydrate 21.7g	0%
Dietary Fiber 11.3g	0%
Total Sugars 4.4g
Protein 29.0g	0%

Vitamin D 173.0IU	0%
Calcium 187.3mg	0%
Iron 5.6mg	0%
Potassium 1274.5mg	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: 75.4%

Protein: 14.1%

Carbs: 10.5%