Low Sodium Loaded Omelet
Elevate your breakfast game with this "Low Sodium Loaded Omelet," a wholesome and flavorful creation that's perfect for anyone seeking a heart-healthy, low-sodium option without compromising on taste! Packed with vibrant diced bell peppers, tender baby spinach, and a touch of sweet onion, this omelet delivers a nutritious dose of vitamins and minerals. The addition of creamy low-sodium cheddar cheese makes every bite irresistibly indulgent, while a hint of freshly ground black pepper enhances the natural flavors. Cooked to perfection in unsalted butter and folded into a golden crescent, this quick and easy 20-minute recipe is ideal for busy mornings or leisurely weekend brunches. Garnished with fresh chives for an optional touch of elegance, this recipe is not just delicious—it's a wholesome way to fuel your day!
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 0.5 red bell pepper, diced
- 0.5 green bell pepper, diced
- 0.25 cup yellow onion, diced
- 1 cup baby spinach, chopped
- 0.25 cup low-sodium cheddar cheese, shredded
- 1 tablespoon unsalted butter
- 0.25 teaspoon fresh ground black pepper
- 1 tablespoon fresh chives, chopped (optional)
Instructions
In a small bowl, crack the eggs and add milk. Whisk them together until fully combined and slightly frothy.
Add the black pepper to the egg mixture and gently mix in.
Heat a non-stick skillet over medium heat and add the unsalted butter. Allow it to melt and coat the bottom of the pan evenly.
Once the butter is hot, add the diced red and green bell peppers and the diced onion to the skillet.
Sauté the vegetables for about 3-4 minutes, or until they begin to soften.
Add the chopped baby spinach to the vegetables in the skillet and cook for an additional 1-2 minutes until just wilted.
Spread the cooked vegetables evenly over the skillet and pour the egg mixture over the top.
Let the omelet cook for about 2-3 minutes until the edges start to set.
Gently tilt the pan and lift the edges of the omelet, allowing the uncooked egg mixture to flow underneath and cook.
Once the omelet is mostly set but still slightly runny on top, sprinkle the shredded low-sodium cheddar cheese evenly over one half of the omelet.
Carefully fold the other half of the omelet over the cheese and allow it to cook for another 1-2 minutes until the cheese melts and the omelet is fully set.
Remove the omelet from the skillet and slice it in half to serve.
Garnish with chopped fresh chives if desired and serve warm.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.4 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 409 mg | 31% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 921 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.
