Low Sodium Classic Egg Omelet

Start your morning right with this flavorful and heart-healthy Low Sodium Classic Egg Omelet, a perfect choice for those mindful of their salt intake without compromising on taste. Packed with fresh spinach, mushrooms, and onions, this nutrient-rich omelet gets its savory goodness naturally from wholesome ingredients and a touch of freshly ground black pepper. The fluffy eggs, whisked with a splash of milk, are cooked to perfection in unsalted butter for a creamy, melt-in-your-mouth texture. This quick and easy recipe, ready in just 20 minutes, makes an ideal low-sodium breakfast or brunch option. Garnished with vibrant parsley, it’s as visually appealing as it is delicious, offering a satisfying yet guilt-free start to your day.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 3 pieces large eggs
• 2 tablespoons fresh milk
• 1 tablespoon unsalted butter
• 1 cup fresh spinach leaves
• 1 cup fresh mushrooms
• 1 piece small onion
• 0.25 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley

Directions

Step 1

Crack the eggs into a medium-sized bowl. Add the milk and freshly ground black pepper. Whisk together until the mixture is well combined and slightly frothy.

Step 2

Finely chop the onion and slice the mushrooms.

Step 3

In a non-stick skillet, melt the unsalted butter over medium heat. Add the chopped onions and sauté for about 2 minutes or until they become translucent.

Step 4

Add the sliced mushrooms and fresh spinach to the onions. Cook for another 2-3 minutes until the mushrooms are tender and the spinach has wilted. Transfer the vegetables to a plate and set aside.

Step 5

Wipe the skillet clean with a paper towel and return it to medium heat.

Step 6

Pour the egg mixture into the skillet. Tilt the pan to spread the eggs evenly across the bottom. Cook without stirring until the eggs begin to set around the edges.

Step 7

Once the edges start to set, use a spatula to gently push the eggs from the outer edges toward the center, allowing the uncooked eggs to flow to the edges. Repeat this process until the eggs are mostly set but still slightly wet on top.

Step 8

Evenly scatter the cooked vegetables over one half of the omelet.

Step 9

Carefully fold the omelet in half over the filling using the spatula.

Step 10

Cook for another minute to let the omelet become fully set and warm up the vegetables.

Step 11

Slide the omelet onto a serving plate and garnish with freshly chopped parsley.

Step 12

Serve immediately for best flavor and texture.

Nutrition Facts

Serving size	(428.4g)

Amount per serving	% Daily Value*
Calories	391.4

Total Fat 28.0g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat g
Cholesterol 590.5mg	0%
Sodium 252.6mg	0%
Total Carbohydrate 16.9g	0%
Dietary Fiber 3.4g	0%
Total Sugars 7.6g
Protein 25.0g	0%

Vitamin D 145.0IU	0%
Calcium 172.3mg	0%
Iron 4.7mg	0%
Potassium 952.0mg	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: 60.1%

Protein: 23.8%

Carbs: 16.1%