Heart-Healthy Classic Egg Omelet
Elevate your breakfast routine with this 'Heart-Healthy Classic Egg Omelet,' a nutritious and delicious twist on a morning favorite. Crafted with fluffy egg whites and packed with colorful vegetables like red bell peppers, spinach, and juicy cherry tomatoes, this recipe is a flavorful way to fuel your day. A touch of low-fat feta cheese adds creaminess without excess calories, while a sprinkle of fresh parsley provides a bright finishing touch. Ready in just 20 minutes, this low-calorie omelet is perfect for busy mornings or anytime you want a wholesome, protein-rich meal. With heart-friendly ingredients and simple cooking techniques, this omelet is as healthy as it is satisfying. Keywords: heart-healthy, egg white omelet, low-fat breakfast, protein-packed recipe, quick and easy meals.
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Recipe Information
Ingredients
- 4 large Egg whites
- 1 unit Small red bell pepper
- 1 cup Spinach leaves
- 5 units Cherry tomatoes
- 2 tablespoons Low-fat feta cheese
- 1 teaspoon Olive oil
- 0.125 teaspoon Salt
- 0.125 teaspoon Black pepper
- 1 tablespoon Chopped fresh parsley (optional)
Instructions
Begin by preparing the vegetables. Dice the red bell pepper into small pieces. Halve the cherry tomatoes and roughly chop the spinach leaves.
In a medium-sized mixing bowl, whisk the egg whites until they are slightly frothy. This will introduce air into the eggs, making your omelet lighter.
Heat a non-stick skillet over medium heat and add the olive oil. Swirl the pan to coat evenly.
Add the diced bell pepper to the skillet and sauté for about 2 minutes, until they start to soften.
Add the spinach and cherry tomatoes to the skillet and cook for an additional 2-3 minutes, stirring frequently, until the spinach wilts and the tomatoes soften.
Pour the egg whites over the cooked vegetables. Season with salt and black pepper.
Reduce the heat to low and cover the skillet with a lid. Let the omelet cook for about 3-4 minutes, until the egg whites are fully cooked and set.
Sprinkle the low-fat feta cheese evenly over half of the omelet.
Using a spatula, gently fold the omelet in half and let it cook for another 1 minute, allowing the cheese to melt slightly.
Carefully slide the omelet onto a serving plate. Garnish with chopped fresh parsley if desired and serve hot.
Nutrition Facts
Calories |
309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.4 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 872 mg | 19% | |
*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.
