Energizing Vegetable Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 1/4 cup chopped bell pepper (any color)
• 1 tbsp finely chopped red onion
• 1 tbsp low-fat milk
• 1 tsp olive oil
• 1 slice whole grain bread
• Pinch of salt
• Pinch of black pepper
• Fresh herbs (parsley or chives), optional

👨‍🍳 Instructions

1. 1
   Whisk the eggs with milk, salt, and black pepper in a bowl.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell pepper, sauté for 1-2 minutes until slightly softened.
4. 4
   Stir in spinach and tomatoes, cook for another minute.
5. 5
   Pour the egg mixture over the veggies, gently swirl to evenly distribute.
6. 6
   Cook the omelette for 2-3 minutes until edges are set, then fold in half and cook for another minute.
7. 7
   While omelette cooks, toast the whole grain bread.
8. 8
   Serve the omelette with toast on the side. Top with fresh herbs if desired.

📊 Nutritional Information

• Vitamin A: 22% DV
• Vitamin C: 35% DV
• Iron: 12% DV
• Calcium: 10% DV
• Fiber: 4g
• Potassium: 325mg

💡 Cooking Tips

• Use low heat to avoid burning the eggs and to keep the omelette fluffy.
• Chop all veggies in advance for quick prep.
• You can double the recipe for extra servings or modify veggies as per availability.
• For a richer flavor, sprinkle a pinch of paprika or dried oregano before folding the omelette.