Energizing Protein-Packed Veggie Omelette

🥘 Ingredients

• 3 large eggs (use 1 whole + 2 whites for lower fat)
• 50g baby spinach
• 50g cherry tomatoes, halved
• 40g red bell pepper, diced
• 30g red onion, finely chopped
• 30g low-fat feta cheese, crumbled
• 1 tsp olive oil
• Fresh parsley, chopped (optional, for garnish)
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Beat the eggs and egg whites with a pinch of salt and pepper in a bowl until frothy.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add the onions and red bell pepper, sautéing for 2-3 minutes until they start to soften.
4. 4
   Stir in spinach and cherry tomatoes, cooking for another 1-2 minutes until spinach is wilted.
5. 5
   Pour the beaten eggs gently over the vegetables, ensuring even coverage.
6. 6
   Sprinkle feta cheese evenly on top.
7. 7
   Cover the skillet with a lid and let the omelette cook for 3-4 minutes, or until eggs are set.
8. 8
   Slide the omelette onto a plate, garnish with fresh parsley, and serve immediately.

📊 Nutritional Information

• Fiber: 3g
• Vitamin C: 56mg (62% DV)
• Vitamin A: 1450 IU (29% DV)
• Calcium: 180mg (14% DV)
• Iron: 2mg (11% DV)
• Potassium: 490mg (10% DV)

💡 Cooking Tips

• For extra fluffiness, whisk a splash of water or milk into your eggs.
• Use a non-stick pan to prevent sticking and make flipping easier.
• Don’t overcook—remove the omelette from heat as soon as the eggs are just set for a tender texture.
• Feel free to add your favorite classic spices or herbs for extra flavor, but keep cheese to a minimum to maintain calorie goals.