Classic Veggie Omelette with Avocado & Fresh Herbs

🥘 Ingredients

• 2 large eggs
• 1/4 cup cherry tomatoes, halved
• 1/4 cup baby spinach
• 1/4 small red bell pepper, diced
• 1/4 small onion, diced
• 1/4 ripe avocado, sliced
• 1 tablespoon low-fat milk
• 1 teaspoon olive oil
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk eggs with milk, salt, and pepper until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell peppers to pan and sauté for 2–3 minutes until softened.
4. 4
   Add cherry tomatoes and spinach, cook for another minute until spinach wilts.
5. 5
   Pour egg mixture evenly over the veggies. Cook for 2–3 minutes until eggs are mostly set.
6. 6
   Fold the omelette gently in half, cook for another minute to finish setting.
7. 7
   Slide omelette onto a plate, top with avocado slices and sprinkle with fresh parsley.
8. 8
   Serve warm and enjoy your nourishing breakfast.

📊 Nutritional Information

• Vitamin A: 34% DV
• Vitamin C: 48% DV
• Vitamin K: 65% DV
• Folate: 18% DV
• Iron: 12% DV
• Calcium: 7% DV
• Magnesium: 10% DV
• Potassium: 14% DV
• Dietary fiber: 4g

💡 Cooking Tips

• Use a non-stick skillet for easy omelette flipping.
• Prep all veggies before you start cooking for a smooth workflow.
• For extra flavor, add a pinch of paprika or chili flakes.
• Avoid overcooking the eggs—they should look slightly glossy when done.