Low Sodium Scrambled Eggs with Potatoes

Start your day with a hearty and healthy twist on a breakfast classic with this Low Sodium Scrambled Eggs with Potatoes recipe! Perfectly soft, creamy scrambled eggs are paired with tender, golden-brown cubes of red potatoes for a satisfying, low-salt meal that’s packed with flavor. The dish is brightened with fresh chives and parsley, while hints of garlic and onion powder elevate the taste without relying on added sodium. Quick to prepare in just 30 minutes, this one-skillet wonder is ideal for busy mornings or a cozy weekend brunch. Serve it as-is for a wholesome, balanced breakfast, or pair it with a side of fresh fruit to round out the meal. Low in sodium but big on taste, this recipe is a must-try for those seeking flavorful, heart-healthy options.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 4 pieces large eggs
• 2 pieces medium red potatoes
• 1 tablespoon unsalted butter
• 2 tablespoons fresh chives
• 2 tablespoons fresh parsley
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon garlic powder
• 0.25 teaspoon onion powder
• 1 tablespoon olive oil

Directions

Step 1

Wash and dry the red potatoes. Dice them into small, even cubes, about 1/2 inch in size, for consistent cooking.

Step 2

Chop the fresh chives and parsley finely. Set these aside.

Step 3

In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat.

Step 4

Add the diced potatoes to the skillet in a single layer. Cook for about 10-12 minutes, stirring occasionally, until they are tender and golden brown.

Step 5

While the potatoes are cooking, crack the eggs into a mixing bowl and beat them until they are well mixed.

Step 6

Stir in the ground black pepper, garlic powder, onion powder, and a tablespoon each of chopped chives and parsley. Combine thoroughly.

Step 7

Once the potatoes are golden and tender, lower the heat and push them to one side of the skillet.

Step 8

Add 1 tablespoon of unsalted butter to the empty side of the skillet. Once melted, pour in the beaten eggs.

Step 9

Gently stir the eggs continuously using a spatula, slowly incorporating the potatoes. Cook until the eggs are softly scrambled and just set, about 3-5 minutes. Avoid overcooking them to keep them soft and creamy.

Step 10

Remove the skillet from heat and serve immediately, garnished with the remaining fresh chives and parsley on top.

Nutrition Facts

Serving size	(587.1g)

Amount per serving	% Daily Value*
Calories	827.5

Total Fat 46.5g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 775mg	0%
Sodium 316.7mg	0%
Total Carbohydrate 75.9g	0%
Dietary Fiber 8.0g	0%
Total Sugars 4.3g
Protein 32.9g	0%

Vitamin D 160IU	0%
Calcium 177.3mg	0%
Iron 7.5mg	0%
Potassium 2262.8mg	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: 49.0%

Protein: 15.4%

Carbs: 35.6%