Low Sodium Savory Omelette with Creamy Herb Sauce
Elevate your breakfast or brunch with this Low Sodium Savory Omelette with Creamy Herb Sauce, a nutrient-packed dish that's both heart-healthy and indulgent. Featuring fluffy eggs blended with milk and loaded with vibrant flavors from sautéed fresh spinach, red bell pepper, mushrooms, and green onions, this omelette is a perfect way to start the day. The creamy herb sauce, made with tangy Greek yogurt, garlic powder, dried dill, and a splash of lemon juice, adds a luxurious touch without contributing excess salt. Ready in just 30 minutes, this easy-to-make recipe offers a balanced combination of protein, vegetables, and zesty herbs, making it ideal for those seeking a wholesome, low-sodium meal. Serve it warm, garnished with freshly chopped parsley, for a satisfying and guilt-free treat that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 4 large Eggs
- 1 tablespoon Unsalted butter
- 2 tablespoons Milk
- 1 cup Fresh spinach
- 0.5 cup Red bell pepper
- 0.5 cup Mushrooms
- 2 stalks Green onions
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 0.5 cup Greek yogurt
- 0.25 teaspoon Garlic powder
- 0.5 teaspoon Dried dill
- 1 teaspoon Lemon juice
Instructions
Crack the eggs into a medium-sized bowl, add the milk, and whisk together until well combined. Set the mixture aside.
Chop the red bell pepper, mushrooms, and green onions into small, uniform pieces. Roughly chop the fresh spinach and parsley.
In a small saucepan over medium heat, combine Greek yogurt, garlic powder, dried dill, and lemon juice. Stir frequently until the sauce is smooth and warmed through. Set aside.
Heat a non-stick skillet over medium heat and add the unsalted butter. Once melted, add the chopped mushrooms, red bell pepper, and green onions. Sauté for about 4 to 5 minutes until tender.
Add the spinach to the skillet and cook for an additional 2 minutes until wilted.
Reduce the heat to low and pour the egg mixture over the sautéed vegetables. Allow the eggs to set around the edges before gently lifting with a spatula to let uncooked egg flow underneath.
Continue cooking for about 3 to 4 minutes until the omelette is almost set, then sprinkle black pepper evenly over the top for added flavor.
Carefully fold the omelette in half and gently slide onto a serving plate.
Drizzle or spoon the creamy herb sauce over the omelette and garnish with freshly chopped parsley.
Serve immediately while warm, enjoying a hearty breakfast or brunch treat.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 317 mg | 24% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1101 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.
