Energizing Veggie Omelet with Wholegrain Toast

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together eggs, skim milk, salt, and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell pepper and sauté for 2 minutes until slightly soft.
4. 4
   Add spinach and tomatoes, and cook for another minute.
5. 5
   Pour the egg mixture into the skillet, allowing it to spread evenly.
6. 6
   Cook for 2-3 minutes or until eggs begin to set, then gently fold the omelet in half.
7. 7
   Continue to cook for 1-2 more minutes until fully cooked.
8. 8
   Meanwhile, toast the wholegrain bread.
9. 9
   Serve the omelet alongside the toast for a balanced breakfast.

📊 Nutritional Information

• Vitamin A: 1240 IU (25% DV)
• Vitamin C: 28 mg (45% DV)
• Calcium: 110 mg (11% DV)
• Iron: 2 mg (14% DV)
• Dietary Fiber: 4 g
• Potassium: 470 mg (13% DV)

💡 Cooking Tips

• Use a non-stick skillet to prevent the omelet from sticking.
• Feel free to swap in other fresh veggies you enjoy for variety.
• Let the omelet rest for a minute off the heat for easy slicing.
• Watch the bread closely while toasting to avoid burning.