Low Sodium Classic Romanian Omleta
Elevate your breakfast game with this Low Sodium Classic Romanian Omleta, a nutritious and flavorful twist on traditional Romanian omelets. Crafted with fluffy eggs, vibrant red bell peppers, fresh spinach, and a touch of garlic powder, this dish strikes the perfect balance between hearty and healthy. The addition of shredded low-sodium cheese and a sprinkling of green onions enhances its savory allure without overloading on salt. Cooked in creamy unsalted butter for a velvety finish, this omleta is folded to perfection, creating layers of tender eggs and melty cheese. Ready in just 20 minutes, this quick and wholesome recipe is ideal for a low-sodium diet while still delivering full-bodied flavor. Garnish with freshly chopped parsley for a pop of color and earthy freshness, and enjoy this Romanian classic as a satisfying breakfast or light lunch!
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Ingredients
- 4 large eggs
- 1 tablespoon unsalted butter
- 1 cup fresh spinach
- 0.5 cup red bell pepper
- 2 tablespoons green onions
- 0.25 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
- 0.25 cup low sodium cheese
Directions
Step 1
Crack the eggs into a bowl and beat them well until the yolks and whites are thoroughly combined. Add the garlic powder and black pepper, and mix again until well incorporated.
Step 2
Heat a medium-sized non-stick skillet over medium heat. Add the unsalted butter and allow it to melt, spreading it evenly across the skillet.
Step 3
Add the diced red bell pepper and cook for about 2 minutes until it starts to soften. Then add the spinach and cook for another 2 minutes, stirring occasionally, until the spinach is wilted.
Step 4
Pour the beaten eggs over the cooked vegetables, tilting the pan to ensure the mixture covers the bottom of the skillet evenly.
Step 5
Sprinkle the sliced green onions and shredded low sodium cheese evenly over the egg mixture.
Step 6
Let the eggs cook undisturbed for 3 to 4 minutes, or until the edges begin to set. You can gently lift the edges with a spatula to allow uncooked egg mixture to flow underneath for even cooking.
Step 7
Once the eggs are mostly set but still slightly runny on top, use a spatula to fold the omelet in half.
Step 8
Cook for another 1 to 2 minutes until the eggs are fully set and the cheese is melted.
Step 9
Carefully slide the omelet onto a plate, garnish with chopped fresh parsley, and serve immediately.
Nutrition Facts
| Serving size | (380.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 596.0 |
| Total Fat 44.1g | 0% |
| Saturated Fat 21.9g | 0% |
| Cholesterol 817.7mg | 0% |
| Sodium 422.6mg | 0% |
| Total Carbohydrate 10.2g | 0% |
| Dietary Fiber 2.6g | 0% |
| Total Sugars 3.2g | |
| Protein 42.0g | 0% |
| Vitamin D 176.8IU | 0% |
| Calcium 591.8mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 525.5mg | 0% |
Source of Calories