Low Sodium 5 Eggs with Ham Omelet
Start your day with this hearty and flavorful *Low Sodium 5 Eggs with Ham Omelet*, a perfect balance of protein and veggies crafted to deliver big taste with minimal salt. Packed with fluffy eggs, tender low-sodium ham, vibrant red bell peppers, and fresh spinach, this omelet offers a nutritious and filling breakfast in just 20 minutes. Seasoned with fragrant garlic and onion powders, plus a pinch of black pepper, it ensures every bite is bursting with savory goodness. Melting unsalted butter creates a rich, golden crust, while the optional chives add a fresh and aromatic finish. Ideal for those watching their sodium intake without compromising on flavor, this omelet makes two generous servings that suit any breakfast or brunch table.
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Recipe Information
Ingredients
- 5 large Eggs
- 2 tablespoons Unsalted butter
- 100 grams Low-sodium ham
- 1 cup Fresh spinach
- 0.5 medium Red bell pepper
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Onion powder
- 1 tablespoon Chives (optional)
Instructions
1. Crack the 5 large eggs into a mixing bowl and whisk them until they are fully combined. Set aside.
2. Finely chop the red bell pepper and the low-sodium ham into small cubes.
3. In a large nonstick skillet, melt 1 tablespoon of unsalted butter over medium heat.
4. Add the chopped red bell pepper to the skillet and sauté for about 2 minutes until they start to soften.
5. Add the low-sodium ham pieces to the skillet and cook for another 2 minutes, stirring occasionally.
6. Toss in the fresh spinach and cook until wilted, about 1 minute.
7. Remove the sautéed mixture from the skillet and set it aside on a plate.
8. Wipe out the skillet with a paper towel and return it to the stove over medium-low heat. Melt the remaining 1 tablespoon of unsalted butter.
9. Pour the whisked eggs into the skillet, tilting the pan to spread them out evenly across the bottom.
10. As the omelet begins to set, after about 2 minutes, season the eggs with black pepper, garlic powder, and onion powder.
11. Gently spoon the ham, pepper, and spinach mixture over one half of the omelet.
12. Using a spatula, carefully fold the other half of the omelet over the filling.
13. Cook for an additional 2 minutes, or until the eggs are fully set and cooked through.
14. Slide the omelet onto a serving plate and sprinkle with chives if desired. Serve immediately.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1042 mg | 347% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 191 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 750 mg | 16% | |
*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.
