Balanced Veggie & Cheese Omelette with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/4 cup diced bell peppers (mixed colors)
• 1/4 cup baby spinach leaves
• 2 tbsp chopped onions
• 2 tbsp shredded cheddar cheese (reduced fat)
• 1 tsp olive oil
• 1 slice whole wheat bread
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Whisk the eggs and milk together in a medium bowl until well combined. Add a pinch of salt and pepper.
2. 2
   Heat the olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell peppers; sauté for 2 minutes until softened.
4. 4
   Add spinach and cook for another minute until wilted.
5. 5
   Pour the egg mixture into the skillet, covering the veggies evenly.
6. 6
   Cook for 2-3 minutes until eggs start to set at the edges. Sprinkle cheese over the omelette.
7. 7
   Fold the omelette in half and cook for 1-2 more minutes until cooked through.
8. 8
   Meanwhile, toast the whole wheat bread until brown and crisp.
9. 9
   Serve omelette hot with the toast on the side.

📊 Nutritional Information

• Vitamin A: 24% DV
• Vitamin C: 36% DV
• Calcium: 18% DV
• Iron: 12% DV
• Dietary Fiber: 4g
• Potassium: 420mg

💡 Cooking Tips

• Use a non-stick skillet to prevent the omelette from sticking and to use less oil.
• Chop your veggies the night before for a quick morning prep.
• Let cheese melt fully inside the omelette for extra creaminess.
• Toast the bread just before serving so it stays crisp.
• Avoid high heat to prevent eggs from toughening.