Low Sodium Scrambled Eggs with Vegetables

Brighten up your breakfast routine with these Low Sodium Scrambled Eggs with Vegetables—a vibrant and heart-healthy twist on a classic morning favorite. Packed with a medley of fresh red bell pepper, zucchini, and baby spinach, this protein-rich recipe delivers a burst of color and nutrients in every bite. Gently cooked in unsalted butter for a creamy texture, these scrambled eggs are seasoned simply with black pepper and garnished with fresh chives, allowing the natural flavors of the vegetables and eggs to shine. Perfect for a quick and wholesome start to the day, this low sodium recipe takes just 20 minutes from prep to plate and makes an ideal choice for anyone looking to reduce salt without sacrificing taste. Serve it on its own or pair it with whole-grain toast for a satisfying, balanced breakfast.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 0.5 cup red bell pepper
• 0.5 cup zucchini
• 1 cup baby spinach
• 1 tablespoon unsalted butter
• 2 tablespoons fresh chives
• 0.25 teaspoon black pepper
• 2 tablespoons milk

Directions

Step 1

Start by preparing your vegetables. Dice the red bell pepper and zucchini into small, uniform pieces. Wash the baby spinach thoroughly and chop the fresh chives.

Step 2

Crack the eggs into a medium bowl, and add the milk and black pepper. Whisk the mixture until the eggs are well beaten and everything is combined smoothly. Set aside.

Step 3

Heat a non-stick skillet over medium heat and add the unsalted butter. Allow it to melt completely, swirling the pan to coat the bottom evenly.

Step 4

Add the diced red bell pepper and zucchini to the pan. Sauté for about 3-4 minutes or until they are tender and the pepper starts to soften.

Step 5

Stir in the baby spinach and cook for another minute until the spinach is wilted.

Step 6

Reduce the heat to medium-low and pour the egg mixture over the vegetables. Let it sit undisturbed for a few seconds to start setting at the bottom.

Step 7

Using a spatula, gently push the eggs from the edges towards the center. Continue to do this gradually, allowing the uncooked eggs to flow to the edges. Keep folding and stirring the eggs until they are mostly set but still slightly runny.

Step 8

Remove the skillet from the heat. The residual heat will continue to cook the eggs until they are soft and creamy.

Step 9

Sprinkle the chopped chives over the top and gently stir to incorporate.

Step 10

Serve the scrambled eggs immediately and enjoy!

Nutrition Facts

Serving size	(421.6g)

Amount per serving	% Daily Value*
Calories	455.3

Total Fat 33.1g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 777.7mg	0%
Sodium 1127.4mg	0%
Total Carbohydrate 16.8g	0%
Dietary Fiber 2.9g	0%
Total Sugars 9.4g
Protein 27.4g	0%

Vitamin D 173.0IU	0%
Calcium 201.9mg	0%
Iron 5.7mg	0%
Potassium 650.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 23.1%

Carbs: 14.2%