Low Sodium Classic Potato Omelette

Elevate your breakfast or brunch spread with this Low Sodium Classic Potato Omelette—a heart-healthy twist on a traditional favorite. Featuring tender, caramelized Russet potatoes and onions cooked to perfection in olive oil, this dish is combined with fluffy eggs subtly seasoned with black pepper and garlic powder. Free from added salt yet packed with savory goodness, it’s ideal for those looking to reduce sodium without sacrificing flavor. The omelette is cooked slowly to achieve a golden, lightly crisp exterior and a soft, melt-in-your-mouth texture. Finished with a sprinkle of fresh parsley, this satisfying dish can be served warm or at room temperature, making it a versatile option for any time of day. Perfect for sharing, this easy-to-make meal comes together in just 40 minutes and serves four hearty portions.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 medium Russet potatoes
• 6 pieces Large eggs
• 2 tablespoons Olive oil
• 1 medium Onion
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Fresh parsley

Directions

Step 1

Peel the potatoes and slice them thinly, about 1/8-inch thick. Rinse in cold water and pat dry with paper towels.

Step 2

Peel and finely slice the onion.

Step 3

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the potatoes and onions, stirring occasionally, until the potatoes are tender and the onions are caramelized, about 15 minutes.

Step 4

While the potatoes are cooking, crack the eggs into a large bowl. Add black pepper and garlic powder. Beat the eggs until they are well mixed and slightly frothy.

Step 5

Once the potatoes and onions are fully cooked, remove them from the skillet and let them cool for a few minutes.

Step 6

Add the cooked potatoes and onions to the beaten eggs. Stir gently until everything is well combined.

Step 7

Wipe the skillet clean and add the remaining 1 tablespoon of olive oil. Heat over medium-low heat.

Step 8

Pour the egg and potato mixture into the skillet, spreading it out evenly. Cook over low heat for about 5-7 minutes, or until the edges begin to set.

Step 9

Carefully slide a spatula around the edges to ensure it’s not sticking. Place a large plate over the skillet and invert the skillet to flip the omelette onto the plate.

Step 10

Slide the omelette back into the skillet, uncooked side down, and cook for an additional 5 minutes or until fully set and lightly brown.

Step 11

Remove from heat, let it cool slightly, then sprinkle with fresh parsley before serving.

Step 12

Cut into wedges and serve warm or at room temperature.

Nutrition Facts

Serving size	(1006.7g)

Amount per serving	% Daily Value*
Calories	1251.6

Total Fat 58.4g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1116mg	0%
Sodium 502.8mg	0%
Total Carbohydrate 137.2g	0%
Dietary Fiber 11.6g	0%
Total Sugars 13.2g
Protein 53.6g	0%

Vitamin D 240IU	0%
Calcium 295.0mg	0%
Iron 13.1mg	0%
Potassium 3653.4mg	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: 40.8%

Protein: 16.6%

Carbs: 42.6%