Low Sodium Egg Mushroom Omelette

Start your day with a flavorful and heart-healthy *Low Sodium Egg Mushroom Omelette*, a delicious breakfast or brunch option packed with wholesome ingredients and vibrant colors. This quick 20-minute recipe combines fluffy eggs with sautéed fresh mushrooms, crisp red bell peppers, and a sprinkle of green onions, all tied together with the creamy tang of low-sodium feta cheese. Cooked in olive oil and unsalted butter, this omelette keeps sodium levels in check while maximizing taste. Perfect for those seeking low-salt meals without sacrificing flavor, this dish is both satisfying and easy to prepare. Serve it alongside a fresh salad or whole-grain toast for a nutrient-packed start to your day!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 large Eggs
• 1 cup Fresh mushrooms
• 0.5 medium Red bell pepper
• 2 tablespoons Green onions
• 2 tablespoons Low-sodium feta cheese
• 1 teaspoon Unsalted butter
• 0.25 teaspoon Black pepper
• 1 teaspoon Olive oil

Directions

Step 1

Begin by preparing the ingredients: slice the mushrooms thinly, dice the red bell pepper, and chop the green onions finely.

Step 2

In a medium bowl, crack open the eggs and whisk them thoroughly until the yolks and whites are fully combined and slightly frothy.

Step 3

Add the black pepper to the eggs and whisk again to integrate the seasoning evenly.

Step 4

Heat the olive oil in a non-stick skillet over medium heat. Once the oil is hot, add the sliced mushrooms and diced red bell pepper.

Step 5

Sauté the mushrooms and pepper for about 3-4 minutes, or until they become tender and the mushrooms release their juices.

Step 6

Add the green onions to the skillet and stir for another minute to soften them slightly.

Step 7

Remove the vegetables from the skillet and set them aside on a plate. Wipe out the skillet with a paper towel if necessary.

Step 8

Return the skillet to the stove, add the unsalted butter, and let it melt, ensuring it coats the bottom of the skillet evenly.

Step 9

Pour the whisked eggs into the skillet and let them cook undisturbed for about 2 minutes until the edges start to set.

Step 10

Distribute the cooked vegetables and low-sodium feta cheese evenly over one half of the omelette.

Step 11

Using a spatula, carefully fold the other half of the omelette over the filling.

Step 12

Cover the skillet with a lid and let the omelette cook for another 1-2 minutes, allowing the cheese to melt fully.

Step 13

Slide the omelette onto a serving plate, cut it as desired, and serve immediately.

Nutrition Facts

Serving size	(408.7g)

Amount per serving	% Daily Value*
Calories	500.6

Total Fat 39.0g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 583.3mg	0%
Sodium 280.1mg	0%
Total Carbohydrate 11.6g	0%
Dietary Fiber 3.1g	0%
Total Sugars 6.7g
Protein 28.1g	0%

Vitamin D 132.8IU	0%
Calcium 244.0mg	0%
Iron 4.2mg	0%
Potassium 839.2mg	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: 68.9%

Protein: 22.0%

Carbs: 9.1%