Energizing Veggie Omelette Breakfast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/4 cup chopped spinach
• 1/4 cup chopped tomatoes
• 1/4 cup diced bell pepper (any color)
• 1/8 cup diced red onion
• 1/4 tsp black pepper
• A pinch of salt
• 1 tsp olive oil
• 1 slice whole grain bread

👨‍🍳 Instructions

1. 1
   Whisk eggs and skim milk in a bowl until well combined. Season with salt and black pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add red onion and bell pepper; sauté for 2-3 minutes until slightly softened.
4. 4
   Add chopped spinach and tomatoes to the pan and cook for 1 minute.
5. 5
   Pour egg mixture over the veggies. Gently stir and lift edges to let uncooked egg flow underneath.
6. 6
   Cook until eggs are set (about 2-3 minutes), then fold the omelette in half.
7. 7
   While the omelette cooks, toast the whole grain bread slice.
8. 8
   Serve omelette with the toast on the side.

📊 Nutritional Information

• Fiber: 4g
• Vitamin A: 31% DV
• Vitamin C: 52% DV
• Iron: 14% DV
• Calcium: 13% DV
• Potassium: 423mg

💡 Cooking Tips

• Chop all veggies before starting for a smoother cooking process.
• Use a rubber spatula to prevent sticking when flipping the omelette.
• Customize with seasonal veggies for variety and added nutrients.
• If you prefer more flavor, sprinkle fresh herbs (like parsley or chives) before folding the omelette.
• Always watch the omelette closely to avoid overcooking and keep it fluffy.