Low Sodium Egg Mushroom Omelette
Start your day with this delicious and heart-healthy **Low Sodium Egg Mushroom Omelette**, a protein-packed breakfast that doesn't skimp on flavor. Featuring **lightly sautéed mushrooms**, vibrant red bell peppers, and fresh green onions, this omelette is bursting with earthy and sweet notes. A sprinkle of **low-sodium feta cheese** adds a creamy, tangy touch, while a blend of olive oil and unsalted butter ensures a perfectly golden and tender texture. With just 10 minutes of prep and cook time each, this recipe is quick, easy, and ideal for anyone looking to reduce their sodium intake without compromising on taste. Ready in a single-serving portion, this omelette is a wholesome, nutrient-rich meal that’s satisfying, simple, and perfect for busy mornings!
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Recipe Information
Ingredients
- 3 large Eggs
- 1 cup Fresh mushrooms
- 0.5 medium Red bell pepper
- 2 tablespoons Green onions
- 2 tablespoons Low-sodium feta cheese
- 1 teaspoon Unsalted butter
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Begin by preparing the ingredients: slice the mushrooms thinly, dice the red bell pepper, and chop the green onions finely.
In a medium bowl, crack open the eggs and whisk them thoroughly until the yolks and whites are fully combined and slightly frothy.
Add the black pepper to the eggs and whisk again to integrate the seasoning evenly.
Heat the olive oil in a non-stick skillet over medium heat. Once the oil is hot, add the sliced mushrooms and diced red bell pepper.
Sauté the mushrooms and pepper for about 3-4 minutes, or until they become tender and the mushrooms release their juices.
Add the green onions to the skillet and stir for another minute to soften them slightly.
Remove the vegetables from the skillet and set them aside on a plate. Wipe out the skillet with a paper towel if necessary.
Return the skillet to the stove, add the unsalted butter, and let it melt, ensuring it coats the bottom of the skillet evenly.
Pour the whisked eggs into the skillet and let them cook undisturbed for about 2 minutes until the edges start to set.
Distribute the cooked vegetables and low-sodium feta cheese evenly over one half of the omelette.
Using a spatula, carefully fold the other half of the omelette over the filling.
Cover the skillet with a lid and let the omelette cook for another 1-2 minutes, allowing the cheese to melt fully.
Slide the omelette onto a serving plate, cut it as desired, and serve immediately.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 244 mg | 19% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 839 mg | 18% | |
*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.
