Low Sodium Greek Omelette
Elevate your breakfast with this flavorful and heart-healthy Low Sodium Greek Omelette, a perfect choice for anyone craving bold Mediterranean-inspired flavors without the guilt. Packed with nutrient-rich fresh spinach, juicy tomatoes, sweet red bell pepper, and tender yellow onions, this omelette is a colorful feast for the eyes and palate. Infused with aromatic fresh dill and parsley, and accented by the tangy kick of low-sodium feta cheese, every bite bursts with vibrant goodness. Optional diced chicken breast adds a satisfying protein boost, while using olive oil for sautéing keeps the dish light and wholesome. Ready in just 20 minutes, this easy-to-make recipe is ideal for busy mornings or a quick, nutritious lunch. Serve it warm and enjoy a guilt-free indulgence that’s both nourishing and delicious! Keywords: Low Sodium Greek Omelette, Mediterranean Breakfast Recipe, Healthy Omelette, Spinach and Feta Omelette
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup fresh spinach
- 0.5 cup (diced) red bell pepper
- 0.25 cup (finely chopped) yellow onion
- 0.5 cup (diced) fresh tomato
- 0.25 cup (crumbled) feta cheese (low sodium)
- 1 tablespoon olive oil
- 1 tablespoon (chopped) fresh dill
- 1 tablespoon (chopped) fresh parsley
- 0.25 teaspoon black pepper
- 0.5 cup (diced, low sodium) cooked chicken breast (optional)
Instructions
Crack the eggs into a mixing bowl and whisk them thoroughly.
Add black pepper, dill, and parsley to the beaten eggs and mix well. Set aside.
Heat the olive oil in a non-stick skillet over medium heat.
Add the chopped onion to the skillet and sauté for about 2-3 minutes until they become translucent.
Stir in the red bell pepper and cook for another 2 minutes until they start to soften.
Add the fresh spinach to the skillet and cook until wilted, which should take about 1 minute.
Pour the egg mixture over the vegetables in the skillet.
Gently shake the skillet to distribute the eggs evenly around the vegetables.
Sprinkle the chopped tomatoes on top and, if using, add the cooked chicken breast.
Allow the omelette to cook undisturbed for about 3-4 minutes or until the edges start to set.
Sprinkle the crumbled feta cheese over one half of the omelette.
Using a spatula, carefully fold the omelette in half over the cheese.
Cook for an additional 1-2 minutes until the cheese has slightly melted.
Carefully slide the omelette onto a serving plate and garnish with additional herbs if desired.
Serve immediately.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.8 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 493 mg | 38% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1106 mg | 24% | |
*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.
