Low Sodium Denver Omelet
Start your day on a flavorful yet heart-healthy note with this *Low Sodium Denver Omelet*. Perfectly balancing savory flavors and vibrant colors, this omelet features a medley of red and green bell peppers, finely chopped onion, and tender low-sodium diced ham. Whisked with fresh parsley and just a hint of black pepper, the eggs cook to perfection, creating a protein-packed breakfast that’s as wholesome as it is delicious. Sautéed in olive oil and optionally topped with melted low-sodium cheese, this recipe is ideal for anyone seeking a lower-sodium alternative to a classic favorite. Ready in just 20 minutes and packed with fresh ingredients, this easy-to-make omelet is flavorful, satisfying, and perfect for those watching their sodium intake.
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Recipe Information
Ingredients
- 3 pieces large eggs
- 0.5 cup red bell pepper, diced
- 0.5 cup green bell pepper, diced
- 0.25 cup onion, finely chopped
- 0.5 cup low sodium cooked diced ham
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- 0.25 cup low sodium cheese (optional), shredded
- low sodium non-stick cooking spray
Instructions
Crack the 3 large eggs into a bowl and whisk them together until they are evenly blended.
Add the freshly ground black pepper and fresh parsley to the eggs and mix well.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once heated, add the diced red and green bell peppers and finely chopped onion.
Sauté the vegetables for about 3-4 minutes, or until they are slightly softened.
Add the low sodium cooked diced ham to the vegetables and cook for an additional 2 minutes, stirring occasionally.
Reduce the heat to low and spray the skillet lightly with low sodium non-stick cooking spray to ensure the eggs do not stick.
Pour the egg mixture over the vegetable and ham mixture in the skillet, tilting the pan to distribute it evenly.
Allow the omelet to cook undisturbed for about 3-4 minutes, or until the eggs start to set around the edges.
If using cheese, sprinkle the low sodium shredded cheese over half of the omelet.
With a spatula, carefully fold the omelet in half and let it cook for an additional 1-2 minutes, to melt the cheese and finish setting the eggs.
Slide the omelet onto a plate, garnish with extra fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.3 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 557 mg | 43% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 957 mg | 20% | |
*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.
