Energizing Veggie Omelet with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/2 cup fresh spinach, chopped
• 1/4 cup tomatoes, diced
• 1/4 cup red bell pepper, diced
• 1 tablespoon onion, finely chopped
• 1 teaspoon olive oil
• 1 slice whole wheat bread
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together 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, bell pepper, and tomatoes to the skillet; sauté for 2 minutes until slightly softened.
4. 4
   Add spinach and cook for another minute until wilted.
5. 5
   Pour the egg mixture evenly over the vegetables and cook for 2-3 minutes until the edges begin to set.
6. 6
   Gently lift the edges with a spatula and tilt the pan so any uncooked eggs flow underneath.
7. 7
   Once the eggs are mostly set, flip half the omelet over and cook for another minute.
8. 8
   Toast the whole wheat bread slice until golden brown.
9. 9
   Serve the omelet hot with the toast on the side.

📊 Nutritional Information

• Vitamin A: 35% of Daily Value
• Vitamin C: 45% of Daily Value
• Calcium: 14% of Daily Value
• Iron: 17% of Daily Value
• Dietary Fiber: 4g
• Potassium: 430mg per serving

💡 Cooking Tips

• Use a non-stick skillet for a perfectly fluffy omelet with less oil.
• Slice and prep all your veggies before starting to save time.
• Let the omelet cook on medium-low heat to avoid burning and ensure even texture.
• Add chili flakes or herbs for extra flavor without extra calories.