Energizing Vegetable Omelette with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 1/2 cup diced tomatoes
• 1/4 cup chopped spinach
• 1/4 cup diced bell pepper
• 1/8 cup finely diced red onion
• 1 teaspoon olive oil
• 1 slice whole wheat bread
• Pinch of salt
• Pinch of black pepper

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk the eggs together with a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell pepper; sauté for 2 minutes until slightly softened.
4. 4
   Stir in tomatoes and spinach, cook for another minute.
5. 5
   Pour the beaten eggs evenly over the vegetables. Let cook without stirring for 2 minutes.
6. 6
   Once the edges begin to set, gently lift them with a spatula and allow uncooked egg to flow underneath.
7. 7
   When almost fully set, fold the omelette in half and cook for 1 more minute.
8. 8
   Toast the whole wheat bread.
9. 9
   Serve the hot vegetable omelette with the warm toast on the side.

📊 Nutritional Information

• Vitamin A: 22% DV
• Vitamin C: 35% DV
• Calcium: 10% DV
• Iron: 15% DV
• Fiber: 5g
• Potassium: 430mg

💡 Cooking Tips

• Chop all vegetables before starting to streamline your cooking.
• For a fluffier omelette, whisk in a tablespoon of water to the eggs.
• Watch the heat—medium heat prevents eggs from turning rubbery.
• You can substitute bell pepper for zucchini or mushrooms if preferred.
• Ensure the skillet is well-oiled to prevent sticking.