Low Sodium Scrambled Eggs with Ham and Vegetables
Start your day with a hearty and healthy breakfast by whipping up this Low Sodium Scrambled Eggs with Ham and Vegetables recipe. Packed with protein and vibrant veggies, this dish combines fluffy scrambled eggs with tender spinach, sweet red bell peppers, and savory low-sodium ham for a delicious, guilt-free start to your morning. Creamy eggs are cooked to perfection with a touch of garlic powder and black pepper, while fresh green onions add a hint of brightness. Ready in just 20 minutes, this quick and easy meal is low in sodium yet bursting with flavor, making it perfect for anyone watching their salt intake. Serve it hot with a sprinkle of fresh parsley for a homemade breakfast that feels gourmet.
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Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 3 ounces low sodium cooked ham, diced
- 0.5 cup red bell pepper, diced
- 1 cup spinach, fresh
- 2 tablespoons green onions, chopped
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (optional)
Directions
Step 1
In a medium bowl, crack the eggs and add the milk. Whisk together until well combined and slightly frothy. Set aside.
Step 2
In a large non-stick skillet, melt the unsalted butter over medium heat.
Step 3
Add the diced red bell pepper to the skillet. Cook for 2-3 minutes until softened.
Step 4
Add the diced low sodium ham and cook for an additional 2 minutes, stirring occasionally.
Step 5
Add the fresh spinach and green onions to the skillet. Continue to cook, stirring, until the spinach is wilted, about 1 minute.
Step 6
Pour the egg mixture into the skillet over the vegetables and ham. Let it cook undisturbed for about 30 seconds, then gently stir with a spatula, pulling the eggs from the edges towards the center of the pan.
Step 7
Season the eggs with black pepper and garlic powder, continuing to gently stir and fold the eggs until they are creamy and just barely set.
Step 8
Remove the skillet from the heat to avoid overcooking the eggs. Transfer the scrambled eggs to plates and garnish with fresh parsley if desired.
Step 9
Serve immediately while warm. Enjoy your low sodium breakfast!
Nutrition Facts
| Serving size | (598.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 611.5 |
| Total Fat 38.9g | 0% |
| Saturated Fat 15.3g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 820.2mg | 0% |
| Sodium 1179.3mg | 0% |
| Total Carbohydrate 18.7g | 0% |
| Dietary Fiber 5.5g | 0% |
| Total Sugars 6.5g | |
| Protein 50.3g | 0% |
| Vitamin D 173.0IU | 0% |
| Calcium 321.3mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1726.0mg | 0% |
Source of Calories