Heart-Healthy Savory Omelette with Creamy Herb Sauce
Indulge in a delicious and nutrient-packed breakfast with our Heart-Healthy Savory Omelette with Creamy Herb Sauce! This recipe is crafted to deliver maximum flavor while supporting a heart-healthy lifestyle, featuring fluffy egg whites, sautéed spinach, mushrooms, and red bell pepper cooked to perfection. The creamy herb sauce—made with low-fat Greek yogurt, fresh dill, parsley, and a hint of lemon juice—adds a zesty, velvety finish that's both light and satisfying. Ready in just 25 minutes, this wholesome dish is ideal for busy mornings or a delightful brunch option. With vibrant, fresh ingredients and a focus on lean protein and healthy fats, this savory omelette makes wellness taste amazing. Perfect for those searching for heart-healthy recipes, healthy omelette ideas, or high-protein breakfast inspiration!
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Recipe Information
Ingredients
- 6 large Egg whites
- 1 cup Spinach
- 0.5 cup Mushrooms
- 0.5 cup Red bell pepper
- 2 teaspoons Olive oil
- 0.25 cup Skim milk
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Salt
- 0.5 cup Low-fat Greek yogurt
- 2 tablespoons Fresh dill
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
In a small mixing bowl, combine the low-fat Greek yogurt, fresh dill, fresh parsley, and lemon juice. Stir well to make the creamy herb sauce. Set aside.
Chop the spinach, mushrooms, and red bell pepper into small bite-sized pieces.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the mushrooms and bell pepper, and sauté for 3-4 minutes until softened.
Add the spinach to the skillet and sauté for another 2 minutes until it is wilted. Remove the vegetables from the skillet and set aside.
In a mixing bowl, whisk together the egg whites, skim milk, garlic powder, black pepper, and salt until well combined.
Heat the remaining 1 teaspoon of olive oil in the skillet over medium heat. Pour in the egg mixture and cook for 2 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.
Once the egg begins to set but is still slightly runny on top, add the cooked vegetables over one half of the omelette.
Fold the omelette in half and cook for another minute until the egg is fully set.
Carefully transfer the omelette to a plate and drizzle the creamy herb sauce over it before serving.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 16 mg | 6% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 22.8 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 252 mg | 19% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1338 mg | 28% | |
*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.
