Low Sodium Omelet with Onions and Mushrooms
Start your day with this heart-healthy and flavorful Low Sodium Omelet with Onions and Mushrooms! Packed with sautéed onions, earthy mushrooms, and a hint of garlic, this delicious omelet delivers rich, savory flavors without the need for added salt. Fresh parsley and a pinch of black pepper elevate the dish, while the addition of water makes the eggs light and fluffy. Perfect for anyone watching their sodium intake, this quick and easy recipe comes together in just 25 minutes and serves as a satisfying breakfast, lunch, or light dinner option. Enjoy this wholesome, low-sodium twist on a classic omelet, bursting with fresh, natural ingredients!
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Recipe Information
Ingredients
- 4 large eggs
- 1 tablespoon unsalted butter
- 1 onion, finely chopped
- 1 cup mushrooms, cleaned and sliced
- 2 tablespoons fresh parsley, chopped
- 1 pinch freshly ground black pepper
- 1 clove garlic, minced
- 2 tablespoons water
- 1 teaspoon olive oil
Instructions
Crack the eggs into a medium-sized bowl, add the water, and beat them together until the mixture becomes frothy. Set aside.
Heat a non-stick skillet over medium heat and add the olive oil. Once the oil is hot, add the chopped onions and sauté for about 3 minutes or until they become translucent.
Add the sliced mushrooms and minced garlic to the skillet and continue cooking for another 4-5 minutes, stirring occasionally, until the mushrooms are soft and have released their moisture. Once done, transfer the mixture to a separate plate and set aside.
Wipe the skillet clean and return to medium heat. Add the unsalted butter to the skillet and allow it to melt, spreading it evenly across the bottom of the skillet.
Pour the beaten eggs into the skillet. Allow the eggs to cook undisturbed for about 30 seconds. Gently stir the eggs with a spatula, pulling the cooked edges toward the center while tilting the skillet to let the uncooked eggs flow to the edges.
When the eggs are mostly set but still slightly runny, evenly spread the sautéed onions and mushrooms over one half of the omelet.
Sprinkle freshly ground black pepper and chopped parsley over the filling.
Using a spatula, carefully fold the other half of the omelet over the filling. Gently press the edges to seal.
Allow the omelet to cook for another 1-2 minutes or until fully set. Be careful not to overcook.
Slide the omelet onto a serving plate, cut in half, and serve immediately. Enjoy your low sodium omelet garnished with additional parsley, if desired.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 167 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 724 mg | 15% | |
*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.
