Energizing Veggie Omelette & Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 50g baby spinach
• 40g cherry tomatoes, halved
• 30g red bell pepper, diced
• 30g red onion, thinly sliced
• 1 slice whole grain bread
• 1 tsp olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   In a small bowl, beat the eggs with a pinch of salt and black pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell pepper. Cook for 2 minutes until softened.
4. 4
   Add cherry tomatoes and spinach. Sauté for another 1–2 minutes until spinach is wilted.
5. 5
   Push the vegetables to one side of the pan. Pour in the beaten eggs, gently swirling to cover the pan bottom.
6. 6
   Let the eggs set for about 1 minute, then gently fold the omelette in half.
7. 7
   Toast the whole grain bread to your desired crispness.
8. 8
   Serve the omelette garnished with parsley, alongside the toasted bread.

📊 Nutritional Information

• Vitamin A: 27% DV
• Vitamin C: 44% DV
• Iron: 13% DV
• Calcium: 8% DV
• Magnesium: 12% DV
• Fiber: 5g
• Potassium: 14% DV

💡 Cooking Tips

• Ensure your pan is well-heated before adding eggs for a fluffier omelette.
• Use a silicone spatula to prevent the omelette from sticking or tearing.
• Feel free to swap in seasonal veggies to keep your breakfast exciting and colorful.
• Watch the salt if you're monitoring your sodium intake.