Low Sodium Shrimp Omelette
Elevate your breakfast game with this flavorful Low Sodium Shrimp Omelette, a protein-packed dish that’s both nutritious and delicious! Perfect for those watching their sodium intake, this recipe combines tender shrimp, fresh spinach, and vibrant red bell peppers for a burst of color and flavor in every bite. A hint of garlic, freshly ground black pepper, and a squeeze of lemon juice enhance the natural goodness of the ingredients without relying on added salt. Cooked quickly in olive oil, this omelette is light yet satisfying, ideal for a healthy start to your day or a quick, wholesome dinner option. Easy to prepare in under 30 minutes and loaded with nutrient-rich ingredients, it’s a go-to meal for seafood lovers seeking something heart-healthy and full of fresh flavor.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 200 grams shrimp, peeled and deveined
- 0.5 cup red bell pepper, diced
- 1 cup spinach, fresh
- 2 tablespoons green onions, chopped
- 1 clove garlic, minced
- 0.25 teaspoon black pepper, freshly ground
- 1 teaspoon lemon juice
- 2 teaspoons olive oil
Instructions
In a medium bowl, crack and beat the 4 large eggs until the yolks and whites are fully combined. Set aside.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the diced red bell pepper to the skillet and cook for 2 minutes until slightly softened.
Add the peeled and deveined shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque. Stir in the lemon juice and remove the shrimp mixture from the skillet, setting it aside.
In the same skillet, add the remaining 1 teaspoon of olive oil. Pour in the beaten eggs, tilting the pan to spread them evenly.
As the eggs begin to set, sprinkle the cooked shrimp, red bell pepper, fresh spinach, and chopped green onions evenly over one half of the omelette.
Season with freshly ground black pepper to taste.
Using a spatula, carefully fold the omelette in half, covering the filling. Let it cook for another 1-2 minutes to allow the spinach to wilt and the ingredients to heat through.
Slide the omelette onto a plate and serve immediately.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1135 mg | 378% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 4.3 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 357 mg | 27% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1980 mg | 42% | |
*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.
