Energizing Veggie Omelette with Avocado Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup diced tomatoes
• 1/4 cup baby spinach leaves
• 2 tablespoons diced red bell pepper
• 2 tablespoons finely chopped onion
• 1 slice whole grain bread (30g)
• 1/2 small avocado
• 1 teaspoon olive oil
• Salt and black pepper to taste
• Pinch of chili flakes (optional)

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell peppers; sauté for 2 minutes until slightly softened.
4. 4
   Add tomatoes and spinach; cook for an additional 1 minute.
5. 5
   Pour the eggs over the veggies. Cook gently, letting the edges set while lifting with a spatula. Fold the omelette and cook until just done (about 2 minutes).
6. 6
   Meanwhile, toast the whole grain bread.
7. 7
   Mash the avocado with a pinch of salt and spread it over the toast. Sprinkle chili flakes if you like a little heat.
8. 8
   Serve the omelette alongside your avocado toast and enjoy immediately.

📊 Nutritional Information

• Fiber: 6g
• Vitamin A: 21% DV
• Vitamin C: 48% DV
• Iron: 14% DV
• Magnesium: 10% DV
• Potassium: 18% DV
• Calcium: 8% DV

💡 Cooking Tips

• For a fluffier omelette, add one tablespoon of water to the eggs before whisking.
• Chop veggies in advance for a quicker morning routine.
• Use a non-stick skillet to avoid sticking and make folding the omelette easier.
• If you want extra flavor, add fresh herbs like parsley or chives.