Low Sodium Western Omelette
Start your day with this savory and heart-healthy Low Sodium Western Omelette, a delicious twist on a breakfast classic! Packed with vibrant red and green bell peppers, sweet yellow onion, low-sodium diced ham, and creamy low-sodium cheddar cheese, this recipe delivers bold flavors in every bite while keeping sodium levels in check. Fluffy eggs whisked with unsalted milk create the perfect base for the mix of vegetables and ham, all cooked to perfection in just 20 minutes. With its quick prep time and wholesome ingredients, this nutrient-rich omelette is ideal for a satisfying yet healthy breakfast. Serve it warm, garnished with fresh parsley for an extra touch of freshness. Perfect for low-sodium diets without compromising on taste, this easy Western omelette is sure to become your go-to morning favorite!
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Recipe Information
Ingredients
- 3 pieces large eggs
- 2 tablespoons unsalted milk (preferably 2% or skim)
- 0.25 cup red bell pepper, diced
- 0.25 cup green bell pepper, diced
- 0.25 cup yellow onion, finely chopped
- 0.25 cup low-sodium diced cooked ham
- 2 tablespoons shredded low-sodium cheddar cheese
- 1 teaspoon unsalted butter or olive oil
- 0.125 teaspoon black pepper (optional, for seasoning)
- 1 teaspoon fresh parsley, chopped (optional, for garnish)
Instructions
Crack the eggs into a medium bowl, add the milk, and whisk together until well blended and slightly frothy.
Heat a non-stick skillet over medium heat and melt the unsalted butter or heat the olive oil, ensuring the surface is evenly coated.
Add the diced red bell pepper, green bell pepper, and onion to the skillet. Sauté for 2-3 minutes or until the vegetables soften slightly.
Stir in the low-sodium diced cooked ham and cook for an additional 1-2 minutes to warm through.
Reduce the heat to medium-low, then pour the egg mixture into the skillet. Tilt the skillet gently to ensure the eggs spread evenly across the surface.
Allow the eggs to cook undisturbed for about 2-3 minutes or until the edges begin to set but the center remains slightly runny.
Sprinkle the shredded low-sodium cheddar cheese evenly over the omelette.
Using a spatula, carefully fold the omelette in half. Press gently to help seal and cook for an additional 1-2 minutes, or until the cheese is melted and the eggs are fully cooked.
Slide the omelette onto a plate and season with a pinch of black pepper, if desired. Garnish with fresh parsley for a pop of color and flavor.
Serve immediately and enjoy your flavorful low-sodium Western omelette!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.6 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 251 mg | 19% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 657 mg | 14% | |
*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.
