Low Sodium Western Omelette

Start your day on a flavorful note with this Low Sodium Western Omelette—a healthier twist on the classic diner favorite. Packed with vibrant red and green bell peppers, sweet yellow onion, and tender low-sodium diced ham, this omelette delivers bold Western-style flavors without the excess salt. A sprinkle of shredded low-sodium cheddar cheese adds creamy richness, while unsalted butter or olive oil ensures a fluffy, golden finish. Perfectly balanced and easy to make in just 20 minutes, this recipe is ideal for anyone seeking a heart-healthy breakfast or a quick high-protein meal. Garnished with fresh parsley for a burst of color, this omelette is as nutritious as it is delicious. Whether you're watching your sodium intake or simply craving a lighter spin on a breakfast classic, this Low Sodium Western Omelette is sure to satisfy!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 1

Ingredients

• 3 pieces large eggs
• 2 tablespoons unsalted milk (preferably 2% or skim)
• 0.25 cup red bell pepper, diced
• 0.25 cup green bell pepper, diced
• 0.25 cup yellow onion, finely chopped
• 0.25 cup low-sodium diced cooked ham
• 2 tablespoons shredded low-sodium cheddar cheese
• 1 teaspoon unsalted butter or olive oil
• 0.125 teaspoon black pepper (optional, for seasoning)
• 1 teaspoon fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Crack the eggs into a medium bowl, add the milk, and whisk together until well blended and slightly frothy.

Step 2

Heat a non-stick skillet over medium heat and melt the unsalted butter or heat the olive oil, ensuring the surface is evenly coated.

Step 3

Add the diced red bell pepper, green bell pepper, and onion to the skillet. Sauté for 2-3 minutes or until the vegetables soften slightly.

Step 4

Stir in the low-sodium diced cooked ham and cook for an additional 1-2 minutes to warm through.

Step 5

Reduce the heat to medium-low, then pour the egg mixture into the skillet. Tilt the skillet gently to ensure the eggs spread evenly across the surface.

Step 6

Allow the eggs to cook undisturbed for about 2-3 minutes or until the edges begin to set but the center remains slightly runny.

Step 7

Sprinkle the shredded low-sodium cheddar cheese evenly over the omelette.

Step 8

Using a spatula, carefully fold the omelette in half. Press gently to help seal and cook for an additional 1-2 minutes, or until the cheese is melted and the eggs are fully cooked.

Step 9

Slide the omelette onto a plate and season with a pinch of black pepper, if desired. Garnish with fresh parsley for a pop of color and flavor.

Step 10

Serve immediately and enjoy your flavorful low-sodium Western omelette!

Nutrition Facts

Serving size	(374.9g)

Amount per serving	% Daily Value*
Calories	434.3

Total Fat 27.8g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat g
Cholesterol 613.8mg	0%
Sodium 410.0mg	0%
Total Carbohydrate 13.6g	0%
Dietary Fiber 2.2g	0%
Total Sugars 5.6g
Protein 34.9g	0%

Vitamin D 141.1IU	0%
Calcium 251.1mg	0%
Iron 4.0mg	0%
Potassium 657.4mg	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: 56.3%

Protein: 31.4%

Carbs: 12.2%