No Salt Omelet Recipes

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VEGAN OMELETTE



Vegan Omelette image

Enjoy a nutrient-dense, flavor-packed vegan omelette ('omelet') with vegetables using simple ingredients and 20 minutes! This recipe is dairy-free, egg-free, and even soy-free (no tofu) and can be served as a light breakfast, brunch, lunch, or dinner!

Provided by Michaela Vais

Categories     Breakfast     Brunch

Time 20m

Number Of Ingredients 14

1/3 cup red lentils (ground into flour (see instructions))
2 1/2 tbsp tapioca flour ((see notes))
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp smoked paprika
1 pinch of Kala namak and turmeric
2/3 cup water
1/2 medium onion (chopped)
1 small pepper (chopped)
1/3 cup mushrooms (chopped)
2-3 tbsp of fresh herbs like parsley
Oil (to fry)

Steps:

  • Watch the video in the post for visual instructions.Heat about 1-2 teaspoons of oil in a skillet and add the onion, bell pepper, and mushrooms. Saute for a few minutes until the veggies are softened, then turn off the heat.
  • Meanwhile, grind 60 grams of red lentils (or split mung beans) in an electric coffee/spice grinder (or high-speed blender) until it's flour. You can also use store-bought lentil flour or mung bean flour. Chickpea flour works too.
  • Combine all dry ingredients (ground lentils, tapioca flour, salt, black pepper, cumin, smoked paprika, Kala namak, and turmeric) in a medium-large bowl and stir until combined.
  • Add the water and stir with a whisk. Also, add the cooked veggies and fresh herbs (I used parsley), and stir again with a spoon.Allow the batter to sit: Allowing the batter to sit for 5-10 minutes helps create a better consistency. It's not necessary though, but if you have the time, leave it for an extra few minutes.
  • Heat a few teaspoons of oil in a skillet (use the same that you used to saute the veggies, just wipe it clean with a tissue) and pour in half of the batter once the oil is hot.
  • Spread it evenly with a spoon and let the omelette cook over medium heat for about 3-4 minutes, then flip it over with a spatula (pancake turner) and cook the other side for a few minutes.
  • Repeat this process with the other omelette, serve, and enjoy!

Nutrition Facts : ServingSize 1 omelette, Calories 207 kcal, Carbohydrate 32 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Fiber 11 g, Sugar 2 g

YUMMY VEGGIE OMELET



Yummy Veggie Omelet image

I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.

Provided by jen

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Yield 2

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 green bell pepper, chopped
4 eggs
2 tablespoons milk
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 ounces shredded Swiss cheese

Steps:

  • Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
  • While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
  • Shred the cheese into a small bowl and set it aside.
  • Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
  • Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
  • Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 9.1 g, Cholesterol 429.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 15.7 g, Sodium 1157.8 mg, Sugar 4.8 g

CHICKPEA OMELETTE - VEGAN OMELETTE



Chickpea Omelette - Vegan Omelette image

A gluten free, soy free, and vegan omelette using chickpea flour and fried in a skillet.

Provided by Monica Davis

Categories     Breakfast

Time 17m

Number Of Ingredients 6

1/4 cup chickpea flour
1/3 cup water
1 tablespoon nutritional yeast ((optional))
1/4 teaspoon salt ((black salt for a more egg like flavor))
1/4 cup vegetables of choice
1 tablespoon oil ((for frying))

Steps:

  • Put chickpea flour, nutritional yeast, and salt in a mixing bowl and give it all a stir.
  • Add half of the water and stir well until it forms a smooth paste. Add the remaining water and stir again until smooth and set aside while you prepare the add-ins.
  • Dice up whatever veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).
  • Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the veggies on medium-low for about 3-5 minutes until they become tender.
  • Remove the veggies and add them to the batter and give the batter another stir.
  • Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)
  • Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle. (Make sure there is no wet batter left in the center).
  • Top with cheese and fold over so that the cheese is in the middle. (You can also add a handful of baby spinach to the middle of the omelette and it will wilt with the melting cheese.)

Nutrition Facts : ServingSize 1 omelette, Calories 297 kcal, Carbohydrate 26 g, Protein 11 g, Fat 16 g, SaturatedFat 1 g, Sodium 626 mg, Fiber 6 g, Sugar 3 g

CLASSIC OMELETTE



Classic Omelette image

Classic French Omelette

Categories     Egg     Breakfast     Brunch     Self     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 omelette

Number Of Ingredients 6

1/4 to 1/3 cup filling (see below for suggestions)
1 teaspoon butter (or 2 teaspoons if sautéing filling)
2 eggs
1 tablespoon milk or water
Kosher salt and freshly ground black pepper to taste
Herbs (optional)

Steps:

  • First, prepare the filling. A basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs. If you are using a filling that needs to be cooked - such as apples, mushrooms, onions, peppers, leeks - quickly sauté in a small frying pan with 1 teaspoon of the butter. If you are making a cheese omelette, either slice the cheese thinly or grate it finely and put aside.
  • Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt and pepper, and any herbs, and set aside.
  • Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling (and before it starts to brown), slowly pour in the egg mixture.
  • Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
  • Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sautéed vegetables or fruit first, near the center, then sprinkle any cheese on top.
  • Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
  • Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
  • Optional Lowfat Fillings
  • Fresh herbs such as parsley, basil, rosemary, dill, tarragon, cilantro or chives Smoked salmon and scallions Yukon Gold potatoes and roasted peppers (for a "peasant omelette") Morel mushrooms Ratatouille Asparagus

NO-SALT SALT



No-Salt Salt image

"I find filling a salt shaker with this mixture of spices reduces the automatic reach for salt," notes Joy Back of Cincinnati, Ohio. Joy, who follows a low-sodium diet, sprinkles the fragrant fusion of flavors on meat, fish, poultry and vegetables.

Provided by Taste of Home

Time 5m

Yield 8 teaspoons.

Number Of Ingredients 9

3 bay leaves broken into pieces
3 teaspoons dried minced onion
2 teaspoons dried rosemary, crushed
1 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon pepper

Steps:

  • Place all ingredients in a food processor or blender; cover and process until finely ground. Transfer to a salt shaker; use in place of salt.

Nutrition Facts : Calories 2 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

NO-SALT OMELET



No-Salt Omelet image

This is just simply veggies and eggs with a seasoning called 21seasoning, I purchase at a store called TraderJoes. You may not have this store in your neighborhood. A seasoning w/no salt. I made this recipe up because the veggies in this recipe are unlimited in my diet plan.

Provided by iszamme

Categories     Breakfast

Time 11m

Yield 1-2 serving(s)

Number Of Ingredients 11

1 medium egg (whipped)
1 egg white (whipped)
6 small grape tomatoes (chopped)
1 small green onion
1 ounce swiss cheese (any favorite block cheese)
1 ounce celery (chopped)
8 leaves Baby Spinach (optional)
1 ounce vegetarian breakfast sausage patties (optional)
1 whole wheat tortilla
1 teaspoon seasoning (no salt seasoning)
2 tablespoons olive oil

Steps:

  • First you will need to heat your skillet to med/low with 1 tbsp oil.
  • Add tomatoes, onion, celery, sausage.
  • Cook for about 3 minutes and then add egg.
  • Stir and cook for another 3 minutes adding your seasoning.
  • While this is cooking, you may if you prefer, heat your tortilla in oven till crisp on edges.
  • Cut your tortilla in half now.
  • Place half on plate and put baby spinach down center with cheese down the middle.
  • You may add 1 tbsp of olive (optional).
  • Now pour half egg mixture on top.
  • Enjoy.

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