Heart-Healthy Savory Omelette with Creamy Herb Sauce

Elevate your breakfast game with this Heart-Healthy Savory Omelette with Creamy Herb Sauce, a nutritious and flavorful option perfect for any time of day. Crafted with protein-packed egg whites and a vibrant medley of spinach, mushrooms, and red bell peppers, this fluff-filled omelette is delicately seasoned with garlic and black pepper for a savory kick. Drizzled with a tangy, low-fat creamy herb sauce made from Greek yogurt, fresh dill, parsley, and a hint of lemon juice, it’s a guilt-free indulgence bursting with freshness. Ready in just 25 minutes, this wholesome recipe is light yet satisfying, ideal for a quick breakfast, brunch, or dinner. Whether you're focused on heart health or simply love a vegetable-forward dish, this recipe is a must-try.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 6 large Egg whites
• 1 cup Spinach
• 0.5 cup Mushrooms
• 0.5 cup Red bell pepper
• 2 teaspoons Olive oil
• 0.25 cup Skim milk
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Salt
• 0.5 cup Low-fat Greek yogurt
• 2 tablespoons Fresh dill
• 2 tablespoons Fresh parsley
• 1 tablespoon Lemon juice

Directions

Step 1

In a small mixing bowl, combine the low-fat Greek yogurt, fresh dill, fresh parsley, and lemon juice. Stir well to make the creamy herb sauce. Set aside.

Step 2

Chop the spinach, mushrooms, and red bell pepper into small bite-sized pieces.

Step 3

Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the mushrooms and bell pepper, and sauté for 3-4 minutes until softened.

Step 4

Add the spinach to the skillet and sauté for another 2 minutes until it is wilted. Remove the vegetables from the skillet and set aside.

Step 5

In a mixing bowl, whisk together the egg whites, skim milk, garlic powder, black pepper, and salt until well combined.

Step 6

Heat the remaining 1 teaspoon of olive oil in the skillet over medium heat. Pour in the egg mixture and cook for 2 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.

Step 7

Once the egg begins to set but is still slightly runny on top, add the cooked vegetables over one half of the omelette.

Step 8

Fold the omelette in half and cook for another minute until the egg is fully set.

Step 9

Carefully transfer the omelette to a plate and drizzle the creamy herb sauce over it before serving.

Nutrition Facts

Serving size	(603.8g)

Amount per serving	% Daily Value*
Calories	600.0

Total Fat 35.0g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.2g
Cholesterol 16.5mg	0%
Sodium 1140.9mg	0%
Total Carbohydrate 34.1g	0%
Dietary Fiber 4.5g	0%
Total Sugars 22.8g
Protein 38.1g	0%

Vitamin D 70.9IU	0%
Calcium 251.9mg	0%
Iron 2.0mg	0%
Potassium 1338.2mg	0%

*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.

Source of Calories

Fat: 52.2%

Protein: 25.2%

Carbs: 22.6%