Energizing Mediterranean Veggie Omelette

🥘 Ingredients

• 2 large eggs
• 1/4 cup low-fat milk
• 1/3 cup baby spinach, chopped
• 1/4 cup cherry tomatoes, diced
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup cucumber, diced
• 2 tablespoons crumbled feta cheese (light)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1 slice whole-grain toast

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs and low-fat milk until frothy.
2. 2
   Stir in the spinach, cherry tomatoes, red bell pepper, and a pinch of salt and pepper.
3. 3
   Heat olive oil in a non-stick skillet over medium heat.
4. 4
   Pour the egg mixture into the skillet and cook undisturbed for 2-3 minutes until the edges begin to set.
5. 5
   Sprinkle feta cheese on top, then gently lift the edges with a spatula and tilt the pan to let uncooked eggs run underneath.
6. 6
   Once the omelette is mostly set, fold it in half, cook for another minute, then slide onto a plate.
7. 7
   Serve with diced cucumber on the side and a slice of whole-grain toast.

📊 Nutritional Information

• Vitamin A: 22% DV
• Vitamin C: 36% DV
• Calcium: 18% DV
• Iron: 13% DV
• Dietary Fiber: 4g
• Potassium: 400mg

💡 Cooking Tips

• Use a non-stick skillet for a perfect omelette that does not stick or break.
• You can pre-chop your veggies the night before to save time in the morning.
• Fold the omelette gently to avoid breaking and for a better presentation.
• Toast the whole-grain bread just before serving to keep it crisp.