Low Sodium Bell Pepper and Cheese Omelette

Brighten up your mornings with this Low Sodium Bell Pepper and Cheese Omelette, a healthy twist on a breakfast classic. Packed with vibrant red, green, and yellow bell peppers, this nutrient-rich dish delivers a punch of natural flavor without the need for added salt. Fluffy eggs are whisked with a dash of milk and black pepper, then folded over a gooey layer of low-sodium Cheddar cheese for a satisfying bite in every forkful. With just 10 minutes of prep and 10 minutes of cook time, this quick and easy omelette is perfect for busy mornings or a light, wholesome lunch. A sprinkle of fresh parsley adds a fragrant finish, while unsalted butter ensures a silky texture. Ideal for those aiming to reduce sodium intake without sacrificing taste, this breakfast delight is sure to become a household favorite.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 3 large Eggs
• 0.5 whole Red bell pepper
• 0.5 whole Green bell pepper
• 0.5 whole Yellow bell pepper
• 0.5 cup Shredded low-sodium Cheddar cheese
• 1 tablespoon Unsalted butter
• 0.25 teaspoon Black pepper
• 2 tablespoons Milk
• 1 tablespoon Fresh parsley

Directions

Step 1

Begin by preparing the vegetables: dice the red, green, and yellow bell peppers into small, even-sized pieces.

Step 2

Crack the eggs into a bowl. Add the milk and black pepper, then whisk together until the mixture is well combined and slightly frothy.

Step 3

Chop the fresh parsley finely and set aside for garnish.

Step 4

In a non-stick skillet, melt the unsalted butter over medium heat. Once the butter is melted and slightly bubbling, add the diced bell peppers.

Step 5

Sauté the bell peppers for about 3-4 minutes, or until they soften slightly and release a nice aroma.

Step 6

Pour the egg mixture over the sautéed bell peppers in the skillet. Use a spatula to gently stir the eggs in the center as they begin to set, tilting the pan and letting uncooked egg flow to the edges.

Step 7

When the eggs are mostly set but still slightly runny on top, sprinkle the shredded low-sodium Cheddar cheese evenly over one half of the omelette.

Step 8

Carefully fold the omelette in half over the cheese using a spatula. Let it cook for another 1-2 minutes, allowing the cheese to melt completely.

Step 9

Slide the omelette onto a plate and garnish with the chopped parsley before serving.

Step 10

Serve warm and enjoy your low sodium bell pepper and cheese omelette.

Nutrition Facts

Serving size	(488.4g)

Amount per serving	% Daily Value*
Calories	617.9

Total Fat 45.5g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 651.7mg	0%
Sodium 405.5mg	0%
Total Carbohydrate 18.6g	0%
Dietary Fiber 3.8g	0%
Total Sugars 6.2g
Protein 36.4g	0%

Vitamin D 148.0IU	0%
Calcium 549.8mg	0%
Iron 4.2mg	0%
Potassium 811.6mg	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: 65.1%

Protein: 23.1%

Carbs: 11.8%