Low Sodium Taco Omelette
Elevate your breakfast or brunch with this flavorful Low Sodium Taco Omelette, a protein-packed dish that's as nutritious as it is delicious. Made with fluffy eggs, seasoned ground turkey or beef, low sodium taco seasoning, and a colorful mix of red bell peppers, onions, and black beans, this omelette is bursting with satisfying, taco-inspired flavors. Finished with creamy avocado slices and fresh cilantro, it delivers a guilt-free, wholesome start to your day. Perfect for those looking to enjoy bold flavors while keeping sodium levels in check, this quick and easy recipe comes together in under 20 minutes. Whether you're meal prepping or whipping up a single serving, this taco omelette is sure to become a favorite in your low sodium recipe repertoire!
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Recipe Information
Ingredients
- 3 pieces large eggs
- 0.25 cup unsalted cooked ground turkey or ground beef
- 0.5 teaspoon low sodium taco seasoning
- 0.25 cup red bell pepper, diced
- 2 tablespoons yellow onion, diced
- 2 tablespoons unsalted canned black beans, rinsed and drained
- 1 tablespoon fresh cilantro, chopped
- 2 slices fresh avocado slices
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Crack the eggs into a small bowl and whisk until well combined. Add a pinch of black pepper (no added salt to keep it low sodium) and set aside.
In a small skillet over medium heat, add the olive oil. Once heated, sauté the diced red bell pepper and diced onion for 2-3 minutes, or until they begin to soften.
Add the cooked ground turkey (or beef) to the skillet, along with the low sodium taco seasoning, and mix well. Cook for another 1-2 minutes to heat through and distribute the seasoning. Remove the mixture from the skillet and set aside.
Wipe the skillet clean with a paper towel and return it to medium heat. Pour the whisked eggs into the skillet, tilting the pan to spread the eggs evenly.
Cook the eggs for about 1-2 minutes, or until they are mostly set but still slightly wet on top. Reduce the heat to low.
Spoon the sautéed mixture (meat, peppers, and onions) onto one half of the omelette. Add the black beans and a sprinkle of fresh cilantro over the filling.
Carefully fold the other half of the omelette over the filling using a spatula. Let it cook for another 1-2 minutes to warm through.
Gently slide the omelette onto a plate. Top with fresh avocado slices and an additional sprinkle of cilantro, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 14.6 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1058 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.
