Low Sodium Denver Omelet

Start your day with a flavorful and heart-healthy twist on a classic breakfast favorite with this Low Sodium Denver Omelet. Packed with vibrant diced red and green bell peppers, finely chopped onions, and tender low-sodium diced ham, this recipe delivers big taste without the extra salt. Fresh parsley and freshly ground black pepper enhance the natural flavors, while the optional addition of low-sodium shredded cheese adds a creamy touch. Perfectly cooked in a non-stick skillet with a hint of olive oil, this quick and easy omelet takes just 20 minutes from prep to plate, making it an excellent choice for busy mornings or a satisfying brunch. Serve this protein-rich, low-sodium omelet on its own or alongside a crisp salad for a balanced and nutritious meal!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 pieces large eggs
• 0.5 cup red bell pepper, diced
• 0.5 cup green bell pepper, diced
• 0.25 cup onion, finely chopped
• 0.5 cup low sodium cooked diced ham
• 0.25 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• 0.25 cup low sodium cheese (optional), shredded
• None low sodium non-stick cooking spray

Directions

Step 1

Crack the 3 large eggs into a bowl and whisk them together until they are evenly blended.

Step 2

Add the freshly ground black pepper and fresh parsley to the eggs and mix well.

Step 3

Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once heated, add the diced red and green bell peppers and finely chopped onion.

Step 4

Sauté the vegetables for about 3-4 minutes, or until they are slightly softened.

Step 5

Add the low sodium cooked diced ham to the vegetables and cook for an additional 2 minutes, stirring occasionally.

Step 6

Reduce the heat to low and spray the skillet lightly with low sodium non-stick cooking spray to ensure the eggs do not stick.

Step 7

Pour the egg mixture over the vegetable and ham mixture in the skillet, tilting the pan to distribute it evenly.

Step 8

Allow the omelet to cook undisturbed for about 3-4 minutes, or until the eggs start to set around the edges.

Step 9

If using cheese, sprinkle the low sodium shredded cheese over half of the omelet.

Step 10

With a spatula, carefully fold the omelet in half and let it cook for an additional 1-2 minutes, to melt the cheese and finish setting the eggs.

Step 11

Slide the omelet onto a plate, garnish with extra fresh parsley if desired, and serve immediately.

Nutrition Facts

Serving size	(550.8g)

Amount per serving	% Daily Value*
Calories	740.2

Total Fat 48.8g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 665.7mg	0%
Sodium 893.3mg	0%
Total Carbohydrate 20.4g	0%
Dietary Fiber 4.1g	0%
Total Sugars 8.3g
Protein 59.4g	0%

Vitamin D 132.8IU	0%
Calcium 557.2mg	0%
Iron 4.9mg	0%
Potassium 957.0mg	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: 57.9%

Protein: 31.3%

Carbs: 10.8%