Energizing Veggie Omelette with Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup diced bell peppers
• 1/4 cup chopped spinach
• 2 cherry tomatoes, halved
• 1 tablespoon diced onions
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add 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 1-2 minutes until softened.
4. 4
   Add spinach and tomatoes, cook for an additional minute.
5. 5
   Pour the beaten eggs evenly over the vegetables in the skillet.
6. 6
   Cook undisturbed for 2-3 minutes, then gently lift edges to let uncooked egg flow underneath.
7. 7
   Once mostly set, fold the omelette in half and cook for another minute.
8. 8
   While the omelette finishes, toast the whole grain bread.
9. 9
   Serve the omelette with the toast on the side and enjoy warm.

📊 Nutritional Information

• Fiber: 4g
• Vitamin C: 26mg
• Vitamin A: 980IU
• Calcium: 102mg
• Iron: 3mg
• Potassium: 410mg

💡 Cooking Tips

• For a fluffier omelette, beat the eggs well and avoid overcooking.
• Feel free to add other favorite veggies for variety and extra nutrients.
• Toast the bread just before serving for best texture.
• Cook on medium heat to avoid burning the veggies or eggs.