Low Sodium Scrambled Eggs with Bell Peppers
Start your day with a healthy and flavorful twist on a classic breakfast—Low Sodium Scrambled Eggs with Bell Peppers. Perfect for a heart-friendly diet without sacrificing taste, this recipe combines fluffy scrambled eggs, creamy almond milk, and the vibrant crunch of red, green, and yellow bell peppers. With a preparation time of just 10 minutes, it’s a quick and nutritious option for busy mornings. Seasoned simply with ground black pepper and garnished with fresh parsley, this dish lets the natural flavors shine while keeping sodium in check. Cooked in olive oil for added richness, these scrambled eggs are light, colorful, and packed with protein and nutrients, making them an ideal choice for a wholesome, low sodium breakfast.
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Ingredients
- 4 items large eggs
- 1 medium red bell pepper
- 0.5 medium green bell pepper
- 0.5 medium yellow bell pepper
- 1 tablespoon olive oil
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- 0.25 cup unsweetened almond milk
Directions
Step 1
Start by preparing your vegetables. Dice the red, green, and yellow bell peppers into small, uniform pieces.
Step 2
In a medium mixing bowl, crack the eggs and add the unsweetened almond milk. Whisk them together until they are well combined and slightly frothy.
Step 3
Heat a non-stick skillet over medium heat. Once heated, add the olive oil.
Step 4
Add the diced bell peppers to the skillet. Sauté them for about 3-4 minutes, stirring occasionally, until they begin to soften but still retain their vibrant color.
Step 5
Pour the egg mixture over the bell peppers in the skillet. Allow it to sit for a few seconds to begin setting.
Step 6
Gently stir the eggs with a spatula, pushing them from the edges toward the center. Continue this until the eggs are cooked to your liking, around 3-5 minutes.
Step 7
Season with ground black pepper and remove from heat.
Step 8
Garnish the scrambled eggs with finely chopped fresh parsley before serving.
Step 9
Serve hot and enjoy your low sodium scrambled eggs with bell peppers.
Nutrition Facts
| Serving size | (577.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 500.3 |
| Total Fat 35.6g | 0% |
| Saturated Fat 8.5g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 744mg | 0% |
| Sodium 330.2mg | 0% |
| Total Carbohydrate 22.1g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 6.4g | |
| Protein 27.6g | 0% |
| Vitamin D 182.0IU | 0% |
| Calcium 252.3mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 970.0mg | 0% |
Source of Calories