Low Sodium Bell Pepper and Cheese Omelette
Brighten your morning with this Low Sodium Bell Pepper and Cheese Omelette, a vibrant and nutritious twist on a breakfast classic. Packed with a trio of colorful bell peppers—red, green, and yellow—this dish provides a healthy crunch while keeping sodium levels in check. The fluffy eggs are whisked with a splash of milk for extra creaminess and seasoned with black pepper for a subtle, fragrant kick. Shredded low-sodium Cheddar cheese melts into a gooey filling, adding indulgent flavor without compromising heart health. Simple yet flavorful, this 20-minute recipe is perfect for busy mornings, offering a wholesome start to your day. Garnished with fresh parsley for an herby finish, this omelette makes a satisfying meal that's as visually appealing as it is delicious. Keywords: low sodium breakfast, bell pepper omelette, healthy cheese omelette, quick morning recipes.
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Recipe Information
Ingredients
- 3 large Eggs
- 0.5 whole Red bell pepper
- 0.5 whole Green bell pepper
- 0.5 whole Yellow bell pepper
- 0.5 cup Shredded low-sodium Cheddar cheese
- 1 tablespoon Unsalted butter
- 0.25 teaspoon Black pepper
- 2 tablespoons Milk
- 1 tablespoon Fresh parsley
Instructions
Begin by preparing the vegetables: dice the red, green, and yellow bell peppers into small, even-sized pieces.
Crack the eggs into a bowl. Add the milk and black pepper, then whisk together until the mixture is well combined and slightly frothy.
Chop the fresh parsley finely and set aside for garnish.
In a non-stick skillet, melt the unsalted butter over medium heat. Once the butter is melted and slightly bubbling, add the diced bell peppers.
Sauté the bell peppers for about 3-4 minutes, or until they soften slightly and release a nice aroma.
Pour the egg mixture over the sautéed bell peppers in the skillet. Use a spatula to gently stir the eggs in the center as they begin to set, tilting the pan and letting uncooked egg flow to the edges.
When the eggs are mostly set but still slightly runny on top, sprinkle the shredded low-sodium Cheddar cheese evenly over one half of the omelette.
Carefully fold the omelette in half over the cheese using a spatula. Let it cook for another 1-2 minutes, allowing the cheese to melt completely.
Slide the omelette onto a plate and garnish with the chopped parsley before serving.
Serve warm and enjoy your low sodium bell pepper and cheese omelette.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 550 mg | 42% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 812 mg | 17% | |
*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.
