Low Sodium Classic Romanian Omleta
Elevate your breakfast game with this Low Sodium Classic Romanian Omleta—a nutrient-packed twist on a traditional favorite that’s light on salt but bursting with flavor. Crafted with fluffy eggs, vibrant spinach, sweet red bell peppers, and delicate green onions, this omelet balances wholesome ingredients and Romanian culinary simplicity. A sprinkle of garlic powder and black pepper enhances the natural flavors, while melted low sodium cheese provides a creamy touch. Quick to prepare in just 20 minutes, this healthy and delicious dish is perfect for busy mornings or satisfying brunches. Garnished with fresh parsley for a pop of color, this low sodium omelet proves that hearty, savory meals can still prioritize heart health. Give it a try and enjoy a nutritious start to your day! Keywords: low sodium omelet, Romanian omleta recipe, healthy breakfast ideas, quick brunch recipes, heart-healthy meals.
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Recipe Information
Ingredients
- 4 large eggs
- 1 tablespoon unsalted butter
- 1 cup fresh spinach
- 0.5 cup red bell pepper
- 2 tablespoons green onions
- 0.25 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
- 0.25 cup low sodium cheese
Instructions
Crack the eggs into a bowl and beat them well until the yolks and whites are thoroughly combined. Add the garlic powder and black pepper, and mix again until well incorporated.
Heat a medium-sized non-stick skillet over medium heat. Add the unsalted butter and allow it to melt, spreading it evenly across the skillet.
Add the diced red bell pepper and cook for about 2 minutes until it starts to soften. Then add the spinach and cook for another 2 minutes, stirring occasionally, until the spinach is wilted.
Pour the beaten eggs over the cooked vegetables, tilting the pan to ensure the mixture covers the bottom of the skillet evenly.
Sprinkle the sliced green onions and shredded low sodium cheese evenly over the egg mixture.
Let the eggs cook undisturbed for 3 to 4 minutes, or until the edges begin to set. You can gently lift the edges with a spatula to allow uncooked egg mixture to flow underneath for even cooking.
Once the eggs are mostly set but still slightly runny on top, use a spatula to fold the omelet in half.
Cook for another 1 to 2 minutes until the eggs are fully set and the cheese is melted.
Carefully slide the omelet onto a plate, garnish with chopped fresh parsley, and serve immediately.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 592 mg | 46% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 526 mg | 11% | |
*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.
