Low Sodium Scrambled Eggs with Spinach and Onions
Start your day on a healthy and flavorful note with this Low Sodium Scrambled Eggs with Spinach and Onions recipe! Perfect for anyone seeking a heart-healthy, low-sodium breakfast option, this dish is packed with nutrient-rich fresh spinach and subtly sweet sautéed onions. The creamy eggs are lightened with a splash of non-dairy milk or water and cooked to soft, fluffy perfection in just 20 minutes. Seasoned with just a touch of black pepper, these scrambled eggs are big on taste without relying on salt. Quick, easy, and satisfying, this protein-packed meal is ideal for a wholesome breakfast or brunch. Pair it with whole-grain toast or fresh fruit for a complete, balanced plate!
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Ingredients
- 4 pieces Large eggs
- 2 cups Fresh spinach
- 0.5 cup Sweet onion
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Non-dairy milk or water
Directions
Step 1
Begin by cracking the eggs into a medium-sized bowl. Add 2 tablespoons of non-dairy milk or water to the eggs and beat thoroughly with a fork or whisk until completely combined and slightly frothy.
Step 2
Wash the spinach thoroughly under cold water and pat dry with a clean towel. Cut the sweet onion into thin slices to yield half a cup.
Step 3
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the sliced onions and sauté them for about 3-4 minutes or until they become soft and translucent.
Step 4
Add the fresh spinach to the skillet with the onions. Stir occasionally and cook for an additional 2 minutes until the spinach wilts.
Step 5
Pour the beaten egg mixture into the skillet over the cooked onions and spinach. Allow the eggs to cook undisturbed for about 1 minute or until they just begin to set around the edges.
Step 6
Gently stir the eggs using a spatula, pushing them from the outer edges toward the center. Continue to cook and stir occasionally until the eggs are cooked through but still soft and slightly creamy, approximately 4-5 minutes.
Step 7
Season the scrambled eggs with 0.25 teaspoon of black pepper or to taste. Serve immediately for best results.
Nutrition Facts
| Serving size | (359.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 451.3 |
| Total Fat 34.4g | 0% |
| Saturated Fat 8.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 744mg | 0% |
| Sodium 346.9mg | 0% |
| Total Carbohydrate 12.8g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 3.2g | |
| Protein 26.2g | 0% |
| Vitamin D 172.5IU | 0% |
| Calcium 221.3mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 401.3mg | 0% |
Source of Calories