Low Sodium Veggie Omelette

Start your day with a wholesome and flavorful twist by trying this Low Sodium Veggie Omelette, a perfect choice for a heart-healthy breakfast. Packed with nutrition and naturally low in sodium, this recipe highlights a vibrant blend of fresh spinach, cherry tomatoes, red bell peppers, and mushrooms, all lightly sautéed to perfection. Fluffy eggs combined with unsweetened almond milk create the ideal base, seasoned delicately with cracked black pepper, garlic powder, and a hint of turmeric for a golden hue. Quick to prepare in just 20 minutes, this light yet satisfying omelette is an excellent way to boost your morning with a rich dose of vegetables and protein. Serve it as-is or pair with a side of whole-grain toast for a complete, guilt-free meal. Whether you're managing your sodium intake or simply looking for a clean and flavorful option, this recipe delivers on taste and nutrition.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 pieces Large eggs
• 2 tablespoons Unsweetened almond milk (or any low sodium non-dairy milk)
• 1 teaspoon Olive oil
• 1 cup Fresh spinach
• 0.5 cup Cherry tomatoes, halved
• 0.25 cup Red bell pepper, diced
• 0.25 cup Mushrooms, sliced
• 2 stalks Green onions, chopped
• 0.25 teaspoon Cracked black pepper
• 0.25 teaspoon Garlic powder
• 0.125 teaspoon Turmeric (optional for color and flavor)

Directions

Step 1

In a medium mixing bowl, whisk together the eggs and almond milk until the mixture is light and frothy. Stir in the cracked black pepper, garlic powder, and turmeric (if using). Set aside.

Step 2

Preheat a medium-sized nonstick skillet over medium heat. Add the olive oil and swirl it around to coat the skillet evenly.

Step 3

Add the diced red bell pepper, sliced mushrooms, and halved cherry tomatoes to the skillet. Sauté for 2-3 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 4

Add the fresh spinach and green onions to the skillet. Continue to cook for another 1-2 minutes, stirring occasionally, until the spinach has wilted.

Step 5

Lower the heat slightly and push the sautéed vegetables to one side of the skillet to create an even layer.

Step 6

Pour the egg mixture into the skillet, covering the entire surface. Let it cook undisturbed for 2-3 minutes or until the bottom is set and the edges start to pull away from the pan.

Step 7

Using a spatula, carefully fold one side of the omelette over the vegetable filling. Let it cook for another minute to ensure the eggs are fully set.

Step 8

Gently slide the omelette onto a plate and serve immediately. Optionally, garnish with extra green onions or freshly cracked black pepper to taste.

Nutrition Facts

Serving size	(402.5g)

Amount per serving	% Daily Value*
Calories	394.2

Total Fat 29.8g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 558mg	0%
Sodium 267.1mg	0%
Total Carbohydrate 13.8g	0%
Dietary Fiber 4.1g	0%
Total Sugars 4.9g
Protein 21.7g	0%

Vitamin D 136.0IU	0%
Calcium 207.0mg	0%
Iron 5.3mg	0%
Potassium 696.7mg	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: 65.4%

Protein: 21.2%

Carbs: 13.5%