Energizing Veggie Omelette with Fresh Tomato Salsa

🥘 Ingredients

• 2 large eggs
• 1/4 cup diced red bell pepper
• 1/4 cup chopped spinach
• 1/4 small red onion, finely chopped
• 1/4 cup cherry tomatoes, diced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon olive oil
• Salt and black pepper to taste
• For the salsa:
• 1 small tomato, finely diced
• 1 tablespoon chopped cilantro
• 1 teaspoon lime juice
• Pinch of salt

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk eggs with a pinch of salt and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add red bell pepper and onion. Sauté for 2 minutes until slightly softened.
4. 4
   Stir in spinach and cook for another minute.
5. 5
   Pour the eggs over the veggies and gently tilt the pan to distribute evenly.
6. 6
   Cook until the edges are set, then use a spatula to fold the omelette in half. Cook another minute, then transfer to a plate.
7. 7
   Combine diced tomato, cilantro, lime juice, and salt in a bowl to make salsa.
8. 8
   Top the omelette with fresh salsa and sprinkle parsley over.
9. 9
   Serve immediately for a fresh, energizing breakfast.

📊 Nutritional Information

• Vitamin A: 27% DV
• Vitamin C: 62% DV
• Calcium: 8% DV
• Iron: 14% DV
• Magnesium: 10% DV
• Potassium: 16% DV
• Dietary Fiber: 3g
• Choline: 18% DV

💡 Cooking Tips

• For a fluffier omelette, whisk the eggs well and avoid overcooking.
• You can swap out the veggies to use up whatever you have at home—just keep it colorful for extra nutrients!
• Let the pan fully heat before adding eggs for a perfect non-stick surface.
• Make the salsa fresh—don’t skip the lime juice, as it adds brightness and flavor.
• If you prefer, use egg whites for even fewer calories.