Energizing Veggie Omelette Bowl

🥘 Ingredients

• 2 large eggs
• 1/4 cup low-fat milk
• 1/2 cup chopped spinach
• 1/4 cup diced tomatoes
• 1/4 cup diced bell pepper
• 2 tablespoons chopped red onion
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1 slice whole grain toast (optional: for dipping)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs, low-fat milk, salt, and pepper.
2. 2
   Heat the olive oil in a non-stick pan over medium heat.
3. 3
   Add the spinach, tomatoes, bell pepper, and red onion. Sauté for 2–3 minutes until veggies are slightly softened.
4. 4
   Pour in the egg mixture and let it cook undisturbed for about 1 minute.
5. 5
   Gently stir with a spatula, scraping the cooked eggs from the sides toward the center. Continue until eggs are just set.
6. 6
   Transfer the omelette mixture into a bowl. Serve hot, optionally with a slice of whole-grain toast on the side.

📊 Nutritional Information

• Vitamin A: 60% DV
• Vitamin C: 50% DV
• Vitamin B12: 25% DV
• Calcium: 15% DV
• Iron: 16% DV
• Magnesium: 10% DV
• Dietary Fiber: 5g

💡 Cooking Tips

• To achieve fluffier eggs, whisk thoroughly and don’t overcook.
• For extra flavor, sprinkle fresh herbs like chives or parsley before serving.
• Use non-stick pans to minimize oil and ensure easy cleanup.
• Adjust vegetables based on what you have—zucchini or mushrooms make great additions!