Low Sodium Scrambled Eggs with Tomato Sauce
Transform your breakfast routine with these flavorful *Low Sodium Scrambled Eggs with Tomato Sauce*, a heart-healthy twist on a classic comfort dish. Fluffy scrambled eggs, delicately seasoned with black pepper and whisked to perfection with a touch of milk, are paired with a robust, homemade tomato sauce that’s bursting with the savory goodness of garlic, onion, and fresh basil. This low-sodium recipe skips the added salt but delivers big on flavor, thanks to aromatic spices like oregano and the natural sweetness of crushed tomatoes enhanced by just a hint of sugar. Ready in just 30 minutes, this simple yet elegant dish is perfect for anyone seeking a nutritious, wholesome breakfast or brunch option that doesn’t compromise on taste. Serve it with crusty whole-grain bread or a side salad for a complete meal that will delight your taste buds.
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Ingredients
- 4 pieces large eggs
- 1 tablespoon unsalted butter
- 2 tablespoons milk
- 0.25 teaspoon black pepper
- 0.5 cup onion
- 2 pieces garlic clove
- 1 cup canned low-sodium crushed tomatoes
- 0.25 cup fresh basil
- 1 tablespoon olive oil
- 0.5 teaspoon sugar
- 0.5 teaspoon dried oregano
Directions
Step 1
Prepare the tomato sauce: Finely chop 0.5 cup of onion and 2 garlic cloves.
Step 2
Heat 1 tablespoon of olive oil in a small saucepan over medium heat.
Step 3
Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
Step 4
Stir in 1 cup of canned low-sodium crushed tomatoes, 0.5 teaspoon of sugar, and 0.5 teaspoon of dried oregano.
Step 5
Reduce the heat to a simmer and let the sauce cook for about 10 minutes, allowing it to thicken slightly.
Step 6
Chiffonade (thinly slice) 0.25 cup of fresh basil and add it to the sauce. Stir well and remove from heat.
Step 7
In a bowl, crack 4 large eggs and whisk them with 2 tablespoons of milk and 0.25 teaspoon of black pepper until well combined.
Step 8
In a non-stick skillet, melt 1 tablespoon of unsalted butter over medium-low heat.
Step 9
Pour the egg mixture into the skillet and let it sit for a moment.
Step 10
Gently stir the eggs with a spatula, lifting and folding them until they are mostly set but still moist.
Step 11
Plate the scrambled eggs and top with a generous ladle of the warm tomato sauce.
Step 12
Serve immediately and enjoy your low-sodium scrambled eggs with tomato sauce.
Nutrition Facts
| Serving size | (612.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 639.9 |
| Total Fat 47.4g | 0% |
| Saturated Fat 15.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 777.7mg | 0% |
| Sodium 318.3mg | 0% |
| Total Carbohydrate 31.8g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 15.5g | |
| Protein 29.0g | 0% |
| Vitamin D 173.0IU | 0% |
| Calcium 224.9mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 939.4mg | 0% |
Source of Calories