Low Sodium Scrambled Eggs with Spinach and Feta
Start your day on a healthy and flavorful note with this recipe for Low Sodium Scrambled Eggs with Spinach and Feta—an easy, 15-minute breakfast packed with nutrition and taste! Fluffy scrambled eggs are lightened with low-fat milk and paired with nutrient-rich sautéed spinach for a wholesome base, while a touch of creamy crumbled feta adds just the right amount of tanginess without overwhelming the low-sodium profile. Cooked in a combination of unsalted butter and olive oil for a rich yet heart-healthy texture, these eggs are seasoned simply with freshly ground black pepper, letting the natural flavors shine. Perfect for a quick, satisfying breakfast that’s as nutritious as it is delicious, this dish offers a balanced combination of protein, greens, and flavor in every bite.
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Ingredients
- 4 pieces large eggs
- 2 cups fresh spinach
- 2 tablespoons low-fat milk
- 0.25 cup crumbled feta cheese
- 1 tablespoon unsalted butter
- 0.25 teaspoon freshly ground black pepper
- 1 teaspoon olive oil
Directions
Step 1
In a medium bowl, crack the eggs and add the low-fat milk. Whisk together until well combined, ensuring the mixture is smooth and the yolks are fully incorporated.
Step 2
Place a medium non-stick skillet over medium-low heat and add the unsalted butter. Allow the butter to melt, swirling it around the pan to coat evenly.
Step 3
Add the olive oil to the skillet followed by the fresh spinach leaves. Sauté the spinach, stirring frequently, until it wilts, which should take about 2-3 minutes.
Step 4
Pour the egg mixture into the skillet over the spinach. Allow it to sit undisturbed for about 30 seconds to let the eggs begin to set.
Step 5
Gently stir the eggs with a spatula, pulling the outer edges of the eggs to the center. Continue to cook, stirring occasionally until the eggs are softly set but not dry.
Step 6
Sprinkle the crumbled feta cheese evenly over the eggs and stir gently to distribute.
Step 7
Season the scrambled eggs with freshly ground black pepper to taste. Stir once more to combine.
Step 8
Remove the skillet from the heat and immediately transfer the scrambled eggs to serving plates.
Step 9
Serve hot and enjoy your low sodium scrambled eggs with spinach and feta as a delightful and healthy breakfast option.
Nutrition Facts
| Serving size | (348.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 624.9 |
| Total Fat 53.1g | 0% |
| Saturated Fat 19.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 804.1mg | 0% |
| Sodium 834.7mg | 0% |
| Total Carbohydrate 8.9g | 0% |
| Dietary Fiber 1.6g | 0% |
| Total Sugars 1.4g | |
| Protein 31.9g | 0% |
| Vitamin D 172.6IU | 0% |
| Calcium 319.1mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 286.0mg | 0% |
Source of Calories