Low Sodium Scrambled Eggs with Tomato
Elevate your breakfast game with these Low Sodium Scrambled Eggs with Tomato, a heart-healthy twist on a classic dish! Bursting with natural flavor, this quick and easy recipe combines fluffy scrambled eggs with the juicy tang of fresh tomatoes, sautéed to perfection in a touch of olive oil and unsalted butter. Seasoned simply with freshly ground black pepper, these eggs are creamy, rich, and guilt-free, crafted without added salt. A garnish of fresh chives or parsley adds a vibrant, herby finish, making this dish as visually appealing as it is delicious. Ready in under 15 minutes, this low-sodium breakfast option is perfect for busy mornings or a leisurely brunch. Serve on its own or pair with whole-grain toast for a satisfying, nutritious start to your day!
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Ingredients
- 4 large eggs
- 1 ripe medium tomato
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon fresh chives or parsley
Directions
Step 1
Crack the eggs into a medium bowl and beat them lightly with a fork or whisk until they are well-blended and have a uniform consistency.
Step 2
Dice the tomato into small pieces, roughly 1/4 inch, and set aside.
Step 3
Heat the olive oil and butter in a non-stick skillet over medium heat until the butter is melted and bubbling but not browned.
Step 4
Add the diced tomato to the skillet and sauté for about 2 minutes, stirring occasionally, until they start to soften.
Step 5
Reduce the heat to low, add the beaten eggs to the skillet with the tomatoes, and let them sit for just a moment to begin to set at the edges.
Step 6
Using a wooden spatula or rubber spatula, stir the eggs gently, pushing them from the edges to the center while scraping the bottom, to form soft curds.
Step 7
Continue to cook the eggs, stirring occasionally, until they are cooked to your desired consistency. This should take approximately 5 minutes for soft, creamy scrambled eggs.
Step 8
Season the eggs with freshly ground black pepper, stirring gently to combine.
Step 9
Remove the skillet from the heat and let the residual heat finish cooking the eggs for a few seconds.
Step 10
Transfer to plates, garnish with chopped fresh chives or parsley, and serve immediately.
Nutrition Facts
| Serving size | (343.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 472.2 |
| Total Fat 37.2g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 754.3mg | 0% |
| Sodium 291.2mg | 0% |
| Total Carbohydrate 6.7g | 0% |
| Dietary Fiber 1.7g | 0% |
| Total Sugars 3.9g | |
| Protein 26.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 129.5mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 580.0mg | 0% |
Source of Calories