Energizing Veggie Omelet with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/2 cup baby spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup bell peppers, diced
• 1 tbsp red onion, finely chopped
• 1 slice whole grain bread
• 1 tsp olive oil
• Pinch of salt
• Freshly ground black pepper
• Optional: fresh chives or parsley for garnish

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs, skim milk, salt, and pepper until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell peppers; sauté for 2 minutes until slightly softened.
4. 4
   Stir in spinach and cherry tomatoes; cook for an additional minute.
5. 5
   Pour egg mixture over the veggies, tilting the pan for even distribution.
6. 6
   Cook gently until eggs begin to set, then fold the omelet in half and cook for another 1-2 minutes.
7. 7
   Meanwhile, toast the whole grain bread.
8. 8
   Serve the omelet hot with the toast on the side. Garnish with fresh herbs if desired.

📊 Nutritional Information

• Vitamin A: 18% of daily value per serving
• Vitamin C: 35% of daily value per serving
• Iron: 12% of daily value per serving
• Calcium: 14% of daily value per serving
• Dietary Fiber: 4 grams per serving
• Potassium: 380 mg per serving

💡 Cooking Tips

• Use a non-stick skillet to reduce oil and keep your omelet light.
• For a fluffier texture, let the eggs rest for a minute after whisking before cooking.
• Add a splash of water instead of milk if you want an even lighter omelet.
• Be careful not to overcook the omelet to keep it tender.