Energizing Veggie Omelet with Whole Wheat Toast

🥘 Ingredients

• 3 large eggs
• 1/4 cup low-fat milk
• 1/4 cup fresh spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 1 tablespoon red onion, finely chopped
• 1 tablespoon olive oil
• 1 slice whole wheat bread
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs, low-fat milk, salt, and black pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add red onion and red bell pepper, sauté for 2 minutes until softened.
4. 4
   Add spinach and cherry tomatoes, sauté for another minute.
5. 5
   Pour the egg mixture over the vegetables. Cook gently, lifting edges so uncooked eggs flow underneath.
6. 6
   Once eggs are nearly set, fold the omelet in half and cook for another minute.
7. 7
   Meanwhile, toast the whole wheat bread to desired crispness.
8. 8
   Serve the omelet hot with the whole wheat toast on the side.

📊 Nutritional Information

• Vitamin A: 830 IU
• Vitamin C: 38 mg
• Calcium: 105 mg
• Iron: 4 mg
• Dietary Fiber: 4 g
• Potassium: 490 mg
• Folate: 58 mcg

💡 Cooking Tips

• For a fluffier omelet, whisk eggs vigorously for 1-2 minutes.
• Use a non-stick skillet for easy flipping and less oil.
• Add vegetables of your choice to keep things interesting while staying healthy.
• Keep the heat medium-low to prevent the omelet from drying out.