Energizing Vegetable Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/2 cup fresh spinach leaves, chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup mushrooms, sliced
• 2 tablespoons onion, finely chopped
• 1 slice whole grain bread
• 1 tablespoon low-fat milk
• 1 teaspoon olive oil
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Whisk the eggs and low-fat milk in a bowl until well combined. Season with salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions, bell peppers, and mushrooms. Sauté for 2-3 minutes until softened.
4. 4
   Add spinach and cook for another 1 minute until wilted.
5. 5
   Pour the egg mixture evenly over the vegetables in the skillet. Let it cook undisturbed for about 2 minutes, then gently lift one side with a spatula to allow uncooked egg to flow underneath.
6. 6
   Once mostly set, fold the omelette in half and cook for another 1 minute.
7. 7
   While the omelette cooks, toast the whole grain bread.
8. 8
   Serve the omelette hot with the toasted bread on the side.

📊 Nutritional Information

• Fiber: 7g
• Vitamin C: 45mg
• Calcium: 110mg
• Iron: 3mg
• Vitamin A: 800 IU
• Potassium: 420mg

💡 Cooking Tips

• Use a non-stick skillet to easily flip the omelette.
• Add any extra veggies you enjoy for more flavor and nutrients.
• If you prefer, substitute onions or mushrooms with zucchini or tomatoes.
• Watch the omelette closely to prevent overcooking for a soft, fluffy texture.