Energizing Veggie-Loaded Omelette

🥘 Ingredients

• 2 large eggs
• 30g low-fat cottage cheese
• 40g baby spinach
• 40g cherry tomatoes, halved
• 30g red bell pepper, diced
• 20g red onion, finely chopped
• 1 tsp olive oil
• A pinch of black pepper
• A pinch of salt
• Fresh parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add cottage cheese, and beat until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and red bell pepper, sauté for 1-2 minutes until softened.
4. 4
   Add spinach and cherry tomatoes, cook another minute until spinach is wilted.
5. 5
   Pour egg mixture over veggies, season with salt and pepper.
6. 6
   Cook on low until eggs are set, then fold the omelette in half.
7. 7
   Slide onto a plate and garnish with parsley, if desired.

📊 Nutritional Information

• Vitamin A: 22% of daily needs
• Vitamin C: 35% of daily needs
• Iron: 11% of daily needs
• Calcium: 10% of daily needs
• Potassium: 14% of daily needs
• Fiber: 3g
• Magnesium: 8% of daily needs

💡 Cooking Tips

• Use a non-stick skillet for easy omelette flipping.
• Keep the heat low to avoid overcooking the eggs and maintain a soft texture.
• Chop all vegetables evenly for consistent cooking.
• For extra flavor, add a sprinkle of mixed herbs.
• Let eggs set before folding for a perfect omelette shape.