Classic Veggie Omelet with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 1 egg white
• 1/2 cup spinach, chopped
• 1/4 cup bell pepper, diced
• 1/4 cup mushrooms, sliced
• 2 cherry tomatoes, quartered
• 1 tbsp low-fat milk
• 1 tsp olive oil
• 1 slice whole wheat bread
• Salt and black pepper to taste
• Fresh parsley or chives, chopped (optional)

👨‍🍳 Instructions

1. 1
   Crack the eggs and egg white into a bowl. Add milk, salt, and pepper; whisk until well combined.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add mushrooms and bell pepper; cook for 2 minutes until softened.
4. 4
   Stir in spinach and cook another minute.
5. 5
   Pour the egg mixture into the skillet, swirling to evenly distribute the veggies.
6. 6
   Cook for 2-3 minutes until the edges begin to set; gently lift the edges and tilt the pan to let uncooked eggs flow underneath.
7. 7
   Add cherry tomatoes on top, continue cooking until eggs are just set.
8. 8
   Fold the omelet in half and slide onto a plate.
9. 9
   Toast the whole wheat bread and serve alongside the omelet.
10. 10
    Garnish with fresh parsley or chives if desired.

📊 Nutritional Information

• Vitamin A: 21% DV
• Vitamin C: 33% DV
• Calcium: 13% DV
• Iron: 14% DV
• Potassium: 9% DV
• Dietary Fiber: 4g

💡 Cooking Tips

• For a fluffier omelet, beat your eggs thoroughly and avoid overcooking.
• Prep and chop all your veggies before starting for smooth cooking.
• To boost fiber, you can swap the toast for a thick slice of whole grain bread.
• Always use a nonstick pan and gentle heat to prevent sticking or browning.
• Feel free to add your favorite herbs for extra flavor.