Low Sodium Classic French Omelet
Master the art of a Low Sodium Classic French Omelet, a delicate and heart-healthy twist on a culinary staple. This light and velvety omelet embodies the elegance of French cooking with just a few simple pantry ingredients: fresh eggs, creamy unsalted butter, and a hint of aromatic chives. Cooked gently over low heat, the eggs develop a tender, custard-like texture, while the omission of salt lets the natural flavors shine through. Perfect for a quick yet sophisticated breakfast, brunch, or even a light dinner, this recipe is ready in just 10 minutes and serves as a beautiful canvas for your favorite low-sodium fillings or accompaniments. With just one bite, you'll experience the timeless technique of French cuisine in a healthier, accessible way!
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Recipe Information
Ingredients
- 3 pieces large eggs
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chives
- 0.25 teaspoon freshly ground black pepper
- 0.5 teaspoon unsalted butter (for garnish)
Instructions
Crack the eggs into a medium-sized mixing bowl. Use a fork or a whisk to beat the eggs gently until the yolks and whites are fully combined. Avoid over-whisking as it incorporates too much air and could affect the texture.
Finely chop the fresh chives and set them aside.
Place a non-stick skillet over medium-low heat and add 1 tablespoon of unsalted butter. Allow the butter to melt slowly without browning, swirling the pan to coat the bottom evenly.
Pour the beaten eggs into the center of the skillet. Let them sit for about 10-15 seconds, allowing them to start setting at the edges.
Using a spatula, gently stir the eggs in a circular motion while shaking the pan with your other hand to keep the eggs moving. This technique helps to create small curds.
As the omelet begins to set but is still slightly runny on top, smooth the surface and stop stirring. Sprinkle the chopped chives and the freshly ground black pepper over the eggs.
Gently fold one third of the omelet over the center using the spatula. Tilt the skillet to roll the omelet towards the edge of the pan, creating a traditional rolled shape.
Slide the omelet onto a plate, seam side down, and smooth out any imperfections. Optionally, you can garnish with an additional 0.5 teaspoon of unsalted butter on top for added richness.
Serve immediately while warm as it will continue to cook and may firm up slightly.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 221 mg | 5% | |
*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.
