Low Sodium Scrambled Eggs with Chorizo

Elevate your breakfast game with this flavorful recipe for Low Sodium Scrambled Eggs with Chorizo. Perfectly crafted for those watching their sodium intake, this dish combines fluffy, protein-packed eggs with savory low sodium chorizo, creating a satisfying balance of textures and bold flavors. Seasoned with a hint of garlic powder and freshly ground black pepper, the eggs are cooked to creamy perfection and served alongside buttery avocado slices for a boost of healthy fats. A sprinkle of fresh cilantro adds a bright, herbaceous finish, making this dish both nutritious and irresistibly delicious. Ready in just 20 minutes, it's an ideal quick breakfast or brunch option that doesn’t compromise on taste. Serve hot and savor every bite of this low sodium delight!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 pieces large eggs
• 4 ounces low sodium chorizo
• 2 teaspoons olive oil
• 2 tablespoons milk
• 0.25 teaspoon freshly ground black pepper
• 0.25 teaspoon garlic powder
• 2 tablespoons fresh cilantro
• 0.5 piece fresh avocado

Directions

Step 1

Begin by finely chopping the fresh cilantro leaves. Set aside for garnishing later in the process.

Step 2

Dice the low sodium chorizo into small cubes approximately 1/4 inch in size.

Step 3

In a medium-sized bowl, crack the eggs and add the milk, freshly ground black pepper, and garlic powder. Whisk the egg mixture until the yolks and whites are fully combined and slightly frothy.

Step 4

Heat a non-stick skillet over medium heat and add the olive oil. Once hot, add the diced chorizo and cook for about 3-4 minutes, stirring occasionally, until it begins to crisp up and release its flavor.

Step 5

Reduce the heat to low and pour the egg mixture into the skillet with the chorizo. Allow the eggs to sit for about 10 seconds before starting to gently stir with a spatula.

Step 6

Continue stirring the eggs slowly, pushing them around the pan to form soft curds. Ensure you scrape the spatula along the bottom of the pan to keep the eggs evenly cooked.

Step 7

Remove the eggs from the heat when they are nearly set but still slightly runny. They will continue to cook from the residual heat.

Step 8

Plate the scrambled eggs and chorizo, then garnish with the chopped cilantro.

Step 9

Slice the fresh avocado and add half to each plate as a nutritious side.

Step 10

Serve immediately while hot, and enjoy your low sodium scrambled eggs with chorizo.

Nutrition Facts

Serving size	(454.9g)

Amount per serving	% Daily Value*
Calories	1013.8

Total Fat 86.9g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 814.7mg	0%
Sodium 755.2mg	0%
Total Carbohydrate 15.2g	0%
Dietary Fiber 5.5g	0%
Total Sugars 2.0g
Protein 45.0g	0%

Vitamin D 173.0IU	0%
Calcium 190.8mg	0%
Iron 6.1mg	0%
Potassium 1077.7mg	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: 76.5%

Protein: 17.6%

Carbs: 5.9%