Energizing Veggie Omelette with Greek Yogurt & Berries

🥘 Ingredients

• 2 large eggs
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 1/4 cup chopped bell peppers
• 1/4 small onion, diced
• 1 tsp olive oil
• Salt and pepper, to taste
• 1/2 cup low-fat Greek yogurt
• 1/4 cup mixed fresh berries (blueberries, strawberries, raspberries)

👨‍🍳 Instructions

1. 1
   Heat olive oil in a non-stick pan over medium heat.
2. 2
   Add onions and bell peppers, sauté for 2 minutes until soft.
3. 3
   Stir in spinach and tomatoes, and cook for another 1 minute.
4. 4
   Beat eggs with a pinch of salt and pepper, then pour over the veggies.
5. 5
   Let cook for 2-3 minutes, gently lifting edges to allow uncooked egg to flow underneath.
6. 6
   Fold omelette in half and cook another 1 minute to set.
7. 7
   Serve omelette with a side bowl of Greek yogurt topped with fresh berries.

📊 Nutritional Information

• Vitamin A: 29% DV
• Vitamin C: 42% DV
• Calcium: 17% DV
• Iron: 19% DV
• Potassium: 12% DV
• Fiber: 4g
• Magnesium: 8% DV

💡 Cooking Tips

• Use a non-stick skillet for easy omelette flipping.
• Whisk the eggs thoroughly for a light and fluffy texture.
• Swap in seasonal veggies for variety and extra nutrients.
• Top Greek yogurt with chia seeds for added fiber (optional).
• Cook over low-medium heat to avoid burning the eggs.