30+ Healthy Sunday Low Sodium Egg Recipes to Kickstart Your Morning

Sunday mornings are meant for relaxing, enjoying a leisurely breakfast, and indulging in delicious food. However, if you’re watching your sodium intake, it can sometimes be tricky to find tasty dishes that won’t throw off your healthy habits.

Eggs are an incredibly versatile ingredient, offering a variety of ways to create delicious, low-sodium meals that are perfect for a laid-back Sunday morning.

In this blog, we’ve gathered over 30 creative, flavorful, and healthy egg recipes that are low in sodium but high in taste.

Whether you’re craving a classic scrambled egg dish, a savory egg muffin, or an adventurous egg stir-fry, these recipes will satisfy your cravings without compromising your health goals.

Say goodbye to high-sodium breakfast options and hello to nourishing, delicious meals that will keep you energized all day long!

30+ Healthy Sunday Low Sodium Egg Recipes to Kickstart Your Morning

Eating healthy doesn’t have to be boring, especially when it comes to eggs.

These 30+ Sunday low sodium egg recipes prove that you can have a flavorful, satisfying breakfast while keeping your sodium levels in check.

From egg muffins and frittatas to stir-fries and scrambles, there are plenty of options to suit any taste or dietary preference.

Try out these recipes for your next Sunday brunch, and enjoy a nourishing start to your weekend that your taste buds—and your health—will thank you for!

Low-Sodium Veggie-Packed Egg Bake

This Low-Sodium Veggie-Packed Egg Bake is a perfect option for a Sunday brunch that caters to a health-conscious crowd. Packed with colorful vegetables and fluffy eggs, this recipe is light on sodium but full of flavor, thanks to the natural seasoning from fresh herbs and vegetables. It’s an easy, make-ahead dish that will have everyone asking for seconds while keeping their sodium intake in check.

Ingredients:

• 8 large eggs
• 1 cup unsweetened almond milk (or low-sodium milk of choice)
• 1 cup chopped spinach
• 1 cup diced bell peppers (red, yellow, or green)
• 1/2 cup chopped onions
• 1/2 cup halved cherry tomatoes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or line it with parchment paper.
2. In a large bowl, whisk together the eggs, almond milk, garlic powder, onion powder, and black pepper until well combined.
3. Add the spinach, bell peppers, onions, cherry tomatoes, and parsley to the egg mixture. Stir to distribute the vegetables evenly.
4. Pour the mixture into the prepared baking dish and spread it out evenly.
5. Bake for 25–30 minutes or until the eggs are set and slightly golden on top.
6. Let it cool for a few minutes before slicing into squares.

The Low-Sodium Veggie-Packed Egg Bake is a delightful way to start your Sunday morning. The combination of eggs and vibrant vegetables creates a dish that’s as beautiful as it is nourishing. Pair it with a fresh fruit salad or a slice of whole-grain toast for a complete, low-sodium meal that’s both satisfying and heart-healthy.

Herbed Egg White and Sweet Potato Skillet

Looking for a hearty yet low-sodium breakfast? This Herbed Egg White and Sweet Potato Skillet combines tender, caramelized sweet potatoes with fluffy egg whites, fresh herbs, and a hint of spice. It’s a one-pan wonder that is quick to whip up, perfect for a relaxing Sunday brunch.

Ingredients:

• 4 large egg whites
• 1 medium sweet potato, peeled and diced
• 1/2 cup diced zucchini
• 1/4 cup chopped green onions
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sweet potato and cook for 5–7 minutes, stirring occasionally, until they start to soften.
2. Add the zucchini and green onions to the skillet. Sprinkle with paprika, garlic powder, and black pepper, then stir to coat the vegetables evenly. Cook for another 5 minutes or until the vegetables are tender.
3. Push the vegetables to one side of the skillet and pour the egg whites into the other side. Stir gently until the egg whites are cooked through.
4. Mix the cooked egg whites with the vegetables and sprinkle fresh dill on top.
5. Serve hot, directly from the skillet.

This Herbed Egg White and Sweet Potato Skillet is a satisfying, nutrient-dense dish that doesn’t compromise on flavor despite its low-sodium profile. The natural sweetness of the sweet potato pairs beautifully with the herbs and spices, creating a comforting and nutritious meal. Enjoy it as is or with a side of avocado for a creamy addition to your plate.

Spinach and Mushroom Egg Muffins

These Spinach and Mushroom Egg Muffins are a versatile and convenient choice for a Sunday breakfast or brunch. Made in a muffin tin, they’re pre-portioned, portable, and packed with protein and vegetables. With no added salt, the mushrooms and spinach lend an earthy flavor that is enhanced by aromatic spices.

Ingredients:

• 6 large eggs
• 1 cup chopped spinach
• 3/4 cup diced mushrooms
• 1/4 cup diced red onion
• 1/4 cup unsalted shredded cheese (optional)
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil or cooking spray.
2. Heat olive oil in a skillet over medium heat. Add the mushrooms and onions, cooking until softened, about 5 minutes. Add the spinach and cook for another 2 minutes until wilted. Remove from heat.
3. In a large bowl, whisk together the eggs, oregano, and black pepper. Stir in the cooked vegetables and cheese if using.
4. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18–20 minutes or until the egg muffins are set and lightly golden.
6. Let the muffins cool slightly before removing them from the tin.

The Spinach and Mushroom Egg Muffins are perfect for a busy Sunday or even meal prep for the week ahead. Their savory flavor and fluffy texture make them irresistible, and they’re customizable with your favorite low-sodium ingredients. Pair with a fresh side salad or enjoy them on their own for a light, guilt-free start to the day.

Tomato and Basil Baked Eggs

The Tomato and Basil Baked Eggs offer a simple yet sophisticated dish for a lazy Sunday brunch. Bursting with the flavors of ripe tomatoes, fresh basil, and creamy eggs, this recipe feels indulgent while staying heart-healthy. This low-sodium option is perfect for pairing with whole-grain bread or a fresh salad, making it a versatile and flavorful addition to your weekend table.

Ingredients:

• 4 large eggs
• 1 cup diced fresh tomatoes
• 1 tablespoon olive oil
• 1/4 cup unsalted mozzarella cheese (optional)
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 tablespoons fresh basil leaves, chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Grease two small baking dishes or ramekins with olive oil.
2. Divide the diced tomatoes evenly between the baking dishes. Sprinkle with garlic powder and black pepper.
3. Crack two eggs into each dish over the tomatoes. Be careful not to break the yolks.
4. If using, sprinkle a small amount of mozzarella cheese on top.
5. Bake for 15–18 minutes or until the egg whites are set but the yolks remain slightly runny.
6. Remove from the oven and garnish with fresh basil before serving.

The Tomato and Basil Baked Eggs are a testament to how simple ingredients can create a gourmet experience. The vibrant flavors of tomatoes and basil complement the creamy eggs perfectly, offering a wholesome, low-sodium dish that’s as beautiful as it is delicious. Serve this with whole-grain toast or fresh greens for a well-rounded meal that will delight your taste buds.

Asparagus and Egg Stir Fry

The Asparagus and Egg Stir Fry is a quick and nutritious dish that’s perfect for a no-fuss Sunday meal. Crisp-tender asparagus pairs wonderfully with soft scrambled eggs, creating a harmonious blend of textures and flavors. With the addition of aromatic garlic and herbs, this recipe proves that low-sodium cooking doesn’t mean sacrificing taste.

Ingredients:

• 4 large eggs
• 1 cup chopped asparagus (trimmed)
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon water
• 2 tablespoons fresh chives, chopped

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
2. Add the chopped asparagus to the skillet and cook for 3–4 minutes, stirring occasionally. Add 1 tablespoon of water and cover to steam for another 2 minutes until asparagus is tender-crisp.
3. In a bowl, whisk the eggs with black pepper and thyme. Pour the mixture into the skillet with the asparagus.
4. Stir gently as the eggs cook, ensuring they remain soft and creamy. Cook until just set, about 2–3 minutes.
5. Sprinkle with fresh chives before serving.

The Asparagus and Egg Stir Fry is a delightful way to add greens to your breakfast or brunch without overloading on sodium. The natural sweetness of the asparagus combined with the rich eggs creates a balanced and satisfying dish. Serve it on its own or with a slice of whole-grain toast for a complete, healthy meal.

Zucchini and Red Pepper Frittata

This Zucchini and Red Pepper Frittata is a vibrant and flavorful dish that brings color and nutrition to your Sunday brunch. The combination of fresh zucchini, sweet red peppers, and fluffy eggs is enhanced by aromatic spices, creating a satisfying, low-sodium recipe. It’s easy to prepare, versatile, and ideal for sharing with family and friends.

Ingredients:

• 6 large eggs
• 1/2 cup shredded zucchini (squeezed to remove excess water)
• 1/2 cup diced red bell pepper
• 1/4 cup diced onions
• 1 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a medium oven-safe skillet or baking dish with olive oil.
2. Heat olive oil in a skillet over medium heat. Add the onions and bell peppers, cooking until softened, about 5 minutes. Stir in the zucchini and cook for another 2 minutes. Remove from heat.
3. In a large bowl, whisk the eggs with garlic powder, smoked paprika, and black pepper. Add the cooked vegetables to the egg mixture and stir to combine.
4. Pour the mixture back into the skillet or baking dish. Bake in the oven for 18–20 minutes, or until the frittata is set and golden on top.
5. Let cool for 5 minutes before slicing into wedges.

The Zucchini and Red Pepper Frittata is a fantastic option for a hearty, healthy Sunday brunch. It’s packed with vitamins, low in sodium, and incredibly flavorful, thanks to the natural sweetness of the vegetables and the subtle spice from smoked paprika. Serve with a side of fresh fruit or a simple salad for a complete meal that everyone will love.

Mushroom and Spinach Scrambled Eggs

The Mushroom and Spinach Scrambled Eggs are a flavorful and nutritious low-sodium breakfast option perfect for a Sunday morning. The earthy mushrooms and fresh spinach pair beautifully with soft, scrambled eggs, creating a dish that’s both satisfying and packed with vitamins. This recipe is simple to prepare, yet the combination of vegetables and eggs ensures a well-rounded meal.

Ingredients:

• 4 large eggs
• 1 cup sliced mushrooms
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the mushrooms and cook for about 5 minutes, or until they release their moisture and begin to brown.
2. Add the spinach and cook for 2 minutes until wilted. Sprinkle with black pepper and garlic powder.
3. In a bowl, whisk the eggs until well combined. Pour the eggs into the skillet with the vegetables.
4. Stir gently to scramble the eggs, cooking until they are set but still soft, about 3–4 minutes.
5. Remove from heat and sprinkle with fresh parsley before serving.

These Mushroom and Spinach Scrambled Eggs offer a light, savory dish that is perfect for any low-sodium diet. The combination of tender mushrooms and fresh spinach adds great texture and flavor, while the eggs provide protein and richness. Enjoy with a side of whole-grain toast or fresh fruit for a well-balanced and satisfying meal.

Avocado and Egg Salad Wrap

The Avocado and Egg Salad Wrap is a simple, healthy, and delicious low-sodium recipe perfect for a quick Sunday lunch or a light brunch. Creamy avocado and hard-boiled eggs come together in this wrap, along with fresh vegetables and a squeeze of lemon juice for added flavor. This easy-to-make meal is refreshing, filling, and heart-healthy without any added salt.

Ingredients:

• 4 hard-boiled eggs, chopped
• 1 ripe avocado, peeled and mashed
• 1/4 cup diced cucumber
• 1/4 cup diced tomato
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper
• 2 whole-grain wraps
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. In a bowl, combine the chopped eggs, mashed avocado, cucumber, and tomato.
2. Add the lemon juice and black pepper, and mix everything together until well combined.
3. Lay out the whole-grain wraps and divide the egg and avocado mixture between them.
4. Sprinkle with fresh cilantro before rolling the wraps tightly.
5. Slice in half and serve immediately, or wrap tightly for a portable meal.

The Avocado and Egg Salad Wrap is a great low-sodium option for those looking for a fresh and filling lunch. The creamy avocado pairs perfectly with the protein-packed eggs, while the lemon juice adds a bright and zesty flavor. It’s a convenient meal that is easy to prepare and can be enjoyed on-the-go or served as part of a light brunch.

Cucumber and Egg Breakfast Bowl

The Cucumber and Egg Breakfast Bowl is a refreshing and healthy low-sodium dish that makes for a perfect start to your Sunday. With crunchy cucumber, soft scrambled eggs, and a variety of fresh herbs, this breakfast bowl is a nutritious and light option that’s both satisfying and energizing. You can easily adjust the ingredients to suit your taste or add your favorite toppings.

Ingredients:

• 4 large eggs
• 1/2 cup diced cucumber
• 1/4 cup diced red bell pepper
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped

Instructions:

1. Heat olive oil in a skillet over medium heat. Crack the eggs into the pan and scramble them gently, cooking until just set, about 2–3 minutes.
2. While the eggs are cooking, combine the diced cucumber and red bell pepper in a bowl.
3. Once the eggs are cooked, place them over the cucumber and bell pepper mixture in the bowl.
4. Sprinkle the eggs with black pepper, paprika, fresh dill, and chives.
5. Toss gently and serve immediately.

This Cucumber and Egg Breakfast Bowl is a light yet fulfilling meal that’s full of fresh flavors and healthy ingredients. The cool, crisp cucumber adds a refreshing crunch, while the soft scrambled eggs provide protein and richness. It’s a perfect low-sodium dish that can be enjoyed on its own or with a side of whole-grain toast for an added boost.

Spinach and Feta Egg Muffins

The Spinach and Feta Egg Muffins are a delicious and portable low-sodium breakfast option that can be prepared ahead of time, making them perfect for busy Sunday mornings. These mini frittatas are packed with healthy spinach, creamy feta cheese, and rich eggs, offering a satisfying and flavorful dish that’s both nutritious and easy to make. They’re perfect for meal prepping or sharing with family and friends.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup diced onion
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin with olive oil or line with muffin liners.
2. In a skillet, heat olive oil over medium heat. Add the diced onions and cook until soft and translucent, about 3 minutes.
3. Add the spinach to the skillet and sauté until wilted, about 2 minutes. Remove from heat and set aside.
4. In a bowl, whisk the eggs with black pepper and garlic powder. Stir in the cooked spinach and onions, and then fold in the crumbled feta cheese.
5. Pour the egg mixture into the muffin tin, filling each muffin cup about three-quarters full.
6. Bake for 15–18 minutes, or until the muffins are firm and golden on top. Let cool slightly before serving.

These Spinach and Feta Egg Muffins are a great low-sodium, protein-packed option for a wholesome Sunday breakfast. They’re perfect for meal prepping, and their portability makes them ideal for busy mornings. The combination of savory spinach, feta, and fluffy eggs provides a satisfying and flavorful dish that everyone will love. Pair them with a side of fruit or whole-grain toast for a complete meal.

Egg and Sweet Potato Hash

The Egg and Sweet Potato Hash is a comforting, nutrient-dense breakfast bowl that combines sweet potatoes, eggs, and a variety of colorful vegetables in a low-sodium, hearty dish. The natural sweetness of the roasted sweet potatoes pairs beautifully with the savory eggs, creating a balanced, satisfying meal. This recipe is perfect for anyone looking for a filling, healthy breakfast or brunch option.

Ingredients:

• 4 large eggs
• 1 medium sweet potato, peeled and diced
• 1/2 cup bell peppers, diced
• 1/2 cup red onion, diced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and toss the diced sweet potatoes with olive oil, black pepper, and smoked paprika.
2. Roast the sweet potatoes for 20–25 minutes, flipping halfway through, until they are tender and golden.
3. While the sweet potatoes are roasting, heat a skillet over medium heat. Add the bell peppers and onions and sauté for 3–4 minutes until softened.
4. Once the sweet potatoes are done, add them to the skillet with the peppers and onions, stirring to combine.
5. Create small wells in the hash mixture and crack an egg into each well. Cover and cook for 5–7 minutes, or until the eggs are set to your liking.
6. Garnish with fresh parsley before serving.

The Egg and Sweet Potato Hash is an incredibly satisfying, low-sodium breakfast that combines the rich flavors of roasted sweet potatoes with perfectly cooked eggs and fresh vegetables. This dish is hearty and balanced, offering a great way to start your Sunday on a healthy note. It’s easy to customize by adding different vegetables or herbs, making it a versatile and nutritious option for any meal.

Tomato and Zucchini Scrambled Eggs

The Tomato and Zucchini Scrambled Eggs are a fresh, light, and low-sodium breakfast that combines the sweetness of tomatoes with the mild flavor of zucchini. Scrambled eggs tie everything together in a delicious, nutrient-packed meal that’s perfect for a Sunday morning. This dish is easy to prepare, loaded with vitamins and antioxidants, and makes for a colorful addition to your weekend brunch.

Ingredients:

• 4 large eggs
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1 tablespoon fresh basil, chopped

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced zucchini and cook for 3–4 minutes until tender.
2. Add the halved cherry tomatoes and cook for another 2–3 minutes until they soften. Sprinkle with black pepper and oregano.
3. In a bowl, whisk the eggs until well mixed. Pour the eggs into the skillet with the vegetables and gently scramble until the eggs are cooked through, about 2–3 minutes.
4. Sprinkle with fresh basil before serving.

The Tomato and Zucchini Scrambled Eggs offer a vibrant and light low-sodium breakfast that’s full of flavor. The sweetness of tomatoes and the mildness of zucchini blend seamlessly with the creamy eggs, creating a dish that is satisfying without being heavy. It’s a great way to enjoy seasonal vegetables while keeping your meal healthy and heart-friendly. Enjoy this dish as part of a complete breakfast or brunch, paired with whole-grain toast for added fiber.

Avocado and Tomato Egg Toast

The Avocado and Tomato Egg Toast is a refreshing and healthy low-sodium breakfast perfect for a Sunday morning. The creamy avocado, ripe tomatoes, and scrambled eggs on whole-grain toast create a satisfying and nutrient-packed meal. This dish is not only easy to make but also deliciously filling, offering a great balance of healthy fats, protein, and fiber to kickstart your day.

Ingredients:

• 2 large eggs
• 1 ripe avocado, peeled and mashed
• 1/2 cup cherry tomatoes, halved
• 2 slices whole-grain bread, toasted
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• Fresh parsley or basil for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Crack the eggs into the skillet and scramble them gently until cooked through, about 2-3 minutes. Season with black pepper and paprika.
2. Toast the slices of whole-grain bread to your preferred crispness.
3. Spread the mashed avocado evenly over the toasted bread.
4. Top with the scrambled eggs and halved cherry tomatoes.
5. Garnish with fresh parsley or basil, and serve immediately.

The Avocado and Tomato Egg Toast is a vibrant and healthy dish that offers a delightful combination of creamy avocado, juicy tomatoes, and soft scrambled eggs, all served on hearty whole-grain toast. This simple yet flavorful meal is perfect for those looking for a light but filling breakfast, packed with healthy fats, protein, and fiber. It’s a great option to prepare for brunch or as a quick, nutritious start to your day.

Egg and Veggie Breakfast Burrito

The Egg and Veggie Breakfast Burrito is a low-sodium, protein-rich breakfast wrapped in a soft tortilla with a mix of colorful vegetables and scrambled eggs. This recipe is perfect for those who prefer a savory, filling meal that’s easy to make and packed with essential nutrients. Whether enjoyed at home or on the go, this breakfast burrito is a great choice for a satisfying Sunday morning meal.

Ingredients:

• 4 large eggs
• 1/2 cup bell peppers, diced
• 1/4 cup red onion, diced
• 1/4 cup spinach, chopped
• 2 whole-wheat tortillas
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin
• Fresh salsa for topping (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the bell peppers and onions and sauté for 3-4 minutes until softened.
2. Add the chopped spinach and cook for an additional 2 minutes, until wilted.
3. Crack the eggs into a bowl and whisk with black pepper and cumin. Pour the eggs into the skillet with the vegetables and scramble gently until cooked through, about 2-3 minutes.
4. Warm the whole-wheat tortillas in a separate skillet for 1-2 minutes on each side.
5. Divide the egg and vegetable mixture between the two tortillas, and top with fresh salsa if desired. Roll up the tortillas into burritos and serve immediately.

The Egg and Veggie Breakfast Burrito is a satisfying, low-sodium meal that combines scrambled eggs with a colorful mix of vegetables wrapped in a whole-wheat tortilla. It’s a nutritious and flavorful way to start your Sunday, providing a balanced combination of protein, fiber, and vitamins. The option to add salsa gives it an extra zing, making it an excellent option for a quick, wholesome breakfast or brunch.

Eggplant and Egg Stir-Fry

The Eggplant and Egg Stir-Fry is a low-sodium breakfast that brings together tender eggplant, scrambled eggs, and fresh vegetables in a savory stir-fry. This dish is not only packed with flavor but also offers a healthy serving of vegetables and protein. It’s a great alternative to traditional egg dishes and a perfect way to enjoy a satisfying meal on a Sunday morning with minimal sodium intake.

Ingredients:

• 4 large eggs
• 1 small eggplant, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup onion, diced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 1 tablespoon soy sauce (low-sodium)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until tender.
2. Add the diced bell pepper and onion, cooking for another 3 minutes until softened.
3. In a bowl, whisk the eggs with black pepper and turmeric. Pour the eggs into the skillet with the vegetables.
4. Stir the mixture gently, scrambling the eggs until cooked through, about 2-3 minutes.
5. Drizzle the low-sodium soy sauce over the stir-fry and stir to combine.
6. Garnish with fresh cilantro and serve immediately.

The Eggplant and Egg Stir-Fry is a unique and nutritious low-sodium breakfast that combines the richness of scrambled eggs with the savory depth of eggplant and other colorful vegetables. It’s a great way to add more veggies to your morning meal while still enjoying a protein-packed dish. This stir-fry is perfect for a Sunday breakfast, offering a satisfying and wholesome start to your day, with plenty of flavor and minimal sodium.

Note: More recipes are coming soon!