Low Sodium Vegetable and Cheese Scrambled Eggs

Start your day with a burst of flavor and nutrition with these Low Sodium Vegetable and Cheese Scrambled Eggs—an easy, heart-healthy breakfast option that's ready in just 20 minutes! This recipe combines fluffy scrambled eggs with a vibrant medley of red bell peppers, zucchini, and baby spinach, all lightly seasoned with garlic and onion powder for an extra kick of taste without the added salt. Creamy low-sodium cheddar cheese adds just the right amount of indulgent richness while keeping it diet-friendly. Cooked to perfection in unsalted butter and garnished with fresh parsley, these scrambled eggs are ideal for those looking for a wholesome, low-sodium breakfast. Pair them with whole-grain toast or fresh fruit for a complete, satisfying morning meal!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 pieces large eggs
• 2 tablespoons low-fat milk
• 1 teaspoon unsalted butter
• 0.5 cup red bell pepper
• 0.5 cup zucchini
• 1 cup baby spinach leaves
• 0.25 cup low-sodium shredded cheddar cheese
• 0.25 teaspoon black pepper
• 0.25 teaspoon garlic powder
• 0.25 teaspoon onion powder
• 1 tablespoon fresh parsley
• 1 spray cooking spray

Directions

Step 1

Crack the eggs into a medium-sized mixing bowl. Add the low-fat milk, black pepper, garlic powder, and onion powder. Whisk together until the mixture is smooth and slightly frothy.

Step 2

Prepare the vegetables: dice the red bell pepper, chop the zucchini into small pieces, and roughly chop the baby spinach leaves. Set aside.

Step 3

Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Add the unsalted butter to the skillet and let it melt evenly.

Step 4

Once the butter has melted, add the diced bell peppers and chopped zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Add the baby spinach leaves to the skillet and cook for an additional 1-2 minutes until the spinach wilts.

Step 6

Pour the egg mixture into the skillet over the cooked vegetables. Let it sit undisturbed for about 30 seconds, then gently stir and fold the eggs and vegetables together with a spatula, ensuring even cooking.

Step 7

Once the eggs are nearly set but still slightly runny, sprinkle the low-sodium shredded cheddar cheese evenly over the top. Continue to cook for another 1-2 minutes, stirring gently, until the eggs are fully cooked and the cheese has melted.

Step 8

Remove the skillet from heat and garnish the scrambled eggs with freshly chopped parsley.

Step 9

Serve immediately. Enjoy your low-sodium vegetable and cheese scrambled eggs as is, or pair with a slice of whole-grain toast or fresh fruit for a complete breakfast.

Nutrition Facts

Serving size	(433.1g)

Amount per serving	% Daily Value*
Calories	501.4

Total Fat 34.4g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 786.7mg	0%
Sodium 1175.4mg	0%
Total Carbohydrate 18.6g	0%
Dietary Fiber 2.8g	0%
Total Sugars 9.5g
Protein 34.4g	0%

Vitamin D 178.6IU	0%
Calcium 398.1mg	0%
Iron 5.5mg	0%
Potassium 769.2mg	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: 59.4%

Protein: 26.4%

Carbs: 14.3%