Low Sodium Loaded Omelet

Start your day with a healthy and flavorful twist on a breakfast favorite with this Low Sodium Loaded Omelet! Packed with a colorful medley of diced red and green bell peppers, sweet yellow onion, and vibrant baby spinach, this omelet offers a nutritious boost without compromising on flavor. The addition of low-sodium cheddar cheese ensures a creamy, satisfying bite, while fresh ground black pepper and optional chives add an aromatic finish. Perfectly cooked with just a touch of unsalted butter, this protein-rich breakfast is light on salt but heavy on taste. Ready in just 20 minutes and serving two, this heart-healthy omelet is an easy, delicious way to fuel your day.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 3 large eggs
• 2 tablespoons milk
• 0.5 red bell pepper, diced
• 0.5 green bell pepper, diced
• 0.25 cup yellow onion, diced
• 1 cup baby spinach, chopped
• 0.25 cup low-sodium cheddar cheese, shredded
• 1 tablespoon unsalted butter
• 0.25 teaspoon fresh ground black pepper
• 1 tablespoon fresh chives, chopped (optional)

Directions

Step 1

In a small bowl, crack the eggs and add milk. Whisk them together until fully combined and slightly frothy.

Step 2

Add the black pepper to the egg mixture and gently mix in.

Step 3

Heat a non-stick skillet over medium heat and add the unsalted butter. Allow it to melt and coat the bottom of the pan evenly.

Step 4

Once the butter is hot, add the diced red and green bell peppers and the diced onion to the skillet.

Step 5

Sauté the vegetables for about 3-4 minutes, or until they begin to soften.

Step 6

Add the chopped baby spinach to the vegetables in the skillet and cook for an additional 1-2 minutes until just wilted.

Step 7

Spread the cooked vegetables evenly over the skillet and pour the egg mixture over the top.

Step 8

Let the omelet cook for about 2-3 minutes until the edges start to set.

Step 9

Gently tilt the pan and lift the edges of the omelet, allowing the uncooked egg mixture to flow underneath and cook.

Step 10

Once the omelet is mostly set but still slightly runny on top, sprinkle the shredded low-sodium cheddar cheese evenly over one half of the omelet.

Step 11

Carefully fold the other half of the omelet over the cheese and allow it to cook for another 1-2 minutes until the cheese melts and the omelet is fully set.

Step 12

Remove the omelet from the skillet and slice it in half to serve.

Step 13

Garnish with chopped fresh chives if desired and serve warm.

Nutrition Facts

Serving size	(445.7g)

Amount per serving	% Daily Value*
Calories	501.3

Total Fat 37.2g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 621.7mg	0%
Sodium 328.1mg	0%
Total Carbohydrate 18.4g	0%
Dietary Fiber 4.6g	0%
Total Sugars 7.4g
Protein 29.6g	0%

Vitamin D 139.0IU	0%
Calcium 409.2mg	0%
Iron 5.3mg	0%
Potassium 921.2mg	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: 63.6%

Protein: 22.5%

Carbs: 14.0%