Heart-Healthy Classic 3 Egg Omelet
Start your day with a delicious and nutritious *Heart-Healthy Classic 3 Egg Omelet*, a light and vibrant twist on the traditional omelet that’s perfect for any health-conscious eater. Loaded with nutrient-packed veggies like spinach, cherry tomatoes, and red bell peppers, this recipe combines a trio of large eggs and an additional egg white for a protein-rich base. A splash of skim milk keeps the texture fluffy and light, while a touch of olive oil ensures a guilt-free cooking method. Topped with creamy avocado slices and a sprinkle of fresh parsley, this low-calorie omelet is brimming with flavor and essential vitamins. Ready in just 20 minutes, it’s an easy and heart-smart choice for breakfast or brunch. Healthy, quick, and utterly delicious—this omelet will become your go-to for starting the day right!
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Recipe Information
Ingredients
- 3 large Eggs
- 1 large Egg whites
- 2 tablespoons Skim milk
- 1 cup Spinach
- 5 pieces Cherry tomatoes
- 1 small Red bell pepper
- 1 teaspoon Olive oil
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Salt
- 0.5 medium Avocado
- 1 tablespoon Fresh parsley
Instructions
Rinse and pat dry the spinach leaves. Chop the red bell pepper into small cubes and slice the cherry tomatoes in half.
Crack the eggs into a bowl, add the extra egg white, and whisk together with the skim milk until combined. Season the egg mixture with the black pepper and salt.
Heat olive oil in a non-stick skillet over medium heat. Add the chopped red bell pepper and sauté for about 2-3 minutes until they start to soften.
Add the spinach and halved cherry tomatoes to the skillet and cook for another 2 minutes until the spinach wilts.
Reduce the heat to low, pour the egg mixture over the vegetables in the skillet, and gently stir to distribute the vegetables evenly.
Cook the omelet undisturbed for about 5-6 minutes, until the edges set and the top is almost cooked. Cover with a lid to help set the top.
Use a spatula to carefully fold the omelet in half. Continue cooking for another minute to ensure the inside is thoroughly cooked.
Transfer the omelet to a plate. Thinly slice the avocado and arrange it on top of the omelet.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 8.7 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1272 mg | 27% | |
*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.
