Low Sodium Scrambled Eggs with Spinach and Bacon
Elevate your breakfast game with this flavorful and heart-healthy recipe for Low Sodium Scrambled Eggs with Spinach and Bacon! Perfectly seasoned with black pepper and garlic powder, these fluffy scrambled eggs are complemented by sautéed fresh spinach and crispy low-sodium turkey bacon for a protein-packed start to your day. Cooked in olive oil and unsalted butter, this dish keeps sodium levels low without sacrificing taste. Ready in just 20 minutes, it's an effortless yet nutritious option that’s ideal for busy mornings. Serve this satisfying breakfast classic on its own or pair it with whole-grain toast for a balanced meal that’s as healthy as it is delicious.
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Ingredients
- 4 eggs
- 2 cups fresh spinach leaves
- 3 slices low-sodium turkey bacon
- 1 tablespoon unsalted butter
- 2 tablespoons milk
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 1 teaspoon olive oil
Directions
Step 1
Start by preparing the ingredients. Rinse the spinach leaves under cold water and pat them dry with a paper towel. Cut the low-sodium turkey bacon into small bite-sized pieces.
Step 2
In a medium-sized mixing bowl, crack the eggs and add the milk, black pepper, and garlic powder. Beat the eggs until the mixture is well combined and slightly frothy.
Step 3
Heat a non-stick skillet over medium heat and add the teaspoon of olive oil. Once the oil is hot, add the turkey bacon pieces and sauté for 3-4 minutes until they are fully cooked and slightly crispy.
Step 4
Transfer the cooked turkey bacon to a plate lined with paper towels to drain any excess oil.
Step 5
In the same skillet, melt the unsalted butter over medium-low heat. Once the butter is melted, add the fresh spinach leaves.
Step 6
Cook the spinach, stirring occasionally, for about 2 minutes until it wilts completely. Remove the spinach from the skillet and set it aside with the turkey bacon.
Step 7
Pour the beaten egg mixture into the same skillet. Let the eggs cook undisturbed for a few seconds, and then gently stir them with a spatula, pushing the eggs from the edges towards the center of the pan. Continue to cook and stir gently until the eggs are mostly cooked but still slightly soft.
Step 8
Add the cooked turkey bacon and wilted spinach back into the skillet, and gently fold them into the eggs, allowing them to heat through for about 1 minute.
Step 9
Remove the skillet from the heat and serve the scrambled eggs immediately. Distribute equally onto two plates and enjoy this low-sodium breakfast dish.
Nutrition Facts
| Serving size | (343.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 634.7 |
| Total Fat 51.8g | 0% |
| Saturated Fat 17.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 807.7mg | 0% |
| Sodium 750.5mg | 0% |
| Total Carbohydrate 6.8g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 2.3g | |
| Protein 35.1g | 0% |
| Vitamin D 177.0IU | 0% |
| Calcium 195.9mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 711.6mg | 0% |
Source of Calories