Low Sodium Hamburger Omelette
For a hearty and health-conscious breakfast, the Low Sodium Hamburger Omelette is a protein-packed delight that doesn't sacrifice flavor. Featuring lean ground beef, vibrant red bell peppers, nutrient-rich spinach, and savory green onions, this omelette is elevated with just the right touch of garlic powder and black pepper—keeping sodium levels low without compromising on taste. Fluffy eggs cradle the flavorful filling, while fresh tomatoes deliver a juicy burst to every bite. Ready in under 30 minutes, this dish is ideal for anyone seeking a satisfying, low-sodium, high-protein breakfast or brunch option. Perfect for those with dietary restrictions or simply looking to eat cleaner, the Low Sodium Hamburger Omelette is proof that healthy mornings can be deliciously indulgent.
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Recipe Information
Ingredients
- 4 ounces ground beef (93% lean)
- 3 pieces large eggs
- 0.25 cup red bell pepper, diced
- 0.5 cup fresh spinach, chopped
- 2 pieces green onions, thinly sliced
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 0.25 cup tomatoes, diced
Instructions
In a medium-sized skillet, heat half the unsalted butter over medium heat. Add the ground beef and cook until brown, about 5-7 minutes. Drain any excess fat.
Add diced red bell pepper to the skillet with the beef, cooking until the pepper softens, about 3 minutes.
Stir in the chopped fresh spinach and cook until wilted, about 2 minutes. Add garlic powder and ground black pepper, stirring well to combine. Remove the mixture from the skillet and set aside.
In a mixing bowl, beat the eggs until well blended. Stir in the thinly sliced green onions.
Wipe the skillet clean and return to medium heat. Add the remaining unsalted butter and allow it to melt and coat the bottom of the pan.
Pour the egg mixture into the skillet, tilting the pan to ensure an even layer. Allow eggs to cook gently and undisturbed for about 2-3 minutes until they start to set.
Spread the hamburger spinach mixture evenly over one half of the omelette. Sprinkle diced tomatoes on top of the mixture.
Use a spatula to carefully fold the omelette in half, covering the filling.
Cook for another 2 minutes, until the omelette is cooked through and the filling is warmed.
Slide the omelette onto a plate, cut it in half, and serve immediately.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 166 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1067 mg | 23% | |
*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.
