Energizing Veggie-Omelet Breakfast Bowl

🥘 Ingredients

• 2 large eggs
• 1/4 cup low-fat milk
• 1/2 cup spinach, chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup mushrooms, sliced
• 1 tbsp feta cheese, crumbled
• 1 tsp olive oil
• Salt and black pepper to taste
• Fresh parsley (optional) for garnish

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together the eggs, milk, salt, and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat. Add mushrooms and bell pepper; sauté for 2–3 minutes until softened.
3. 3
   Add spinach and cherry tomatoes, cooking for another 2 minutes until spinach is wilted and tomatoes are slightly softened.
4. 4
   Pour the egg mixture evenly over the vegetables in the skillet.
5. 5
   Let cook undisturbed for 2–3 minutes, then gently stir, allowing uncooked egg to flow underneath.
6. 6
   When nearly set, sprinkle feta cheese on top and cover; cook 1–2 minutes until eggs are fully set.
7. 7
   Transfer to a bowl, garnish with fresh parsley if desired, and enjoy!

📊 Nutritional Information

• Vitamin C: 64% daily value
• Vitamin A: 38% daily value
• Calcium: 18% daily value
• Iron: 15% daily value
• Fiber: 3g
• Potassium: 450mg

💡 Cooking Tips

• Use a nonstick skillet to ensure easy release and minimal oil use.
• Feel free to swap in your favorite vegetables for variety and added nutrients.
• For extra color and crunch, add thinly sliced radishes or grated carrot.
• Don’t overcook the eggs—remove from heat when still slightly creamy in the center for the best taste.