Energizing Veggie Omelette with Toast

🥘 Ingredients

• 2 large eggs
• 30g baby spinach
• 40g cherry tomatoes, halved
• 30g red bell pepper, diced
• 15g onion, finely chopped
• 1 slice whole-grain bread
• 1 tsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Wash and chop all vegetables: spinach, cherry tomatoes, bell pepper, and onion.
2. 2
   Heat olive oil in a non-stick pan over medium heat.
3. 3
   Add onions and bell pepper, sauté for 2 minutes until slightly softened.
4. 4
   Add cherry tomatoes and spinach, cook for another 1-2 minutes.
5. 5
   In a bowl, whisk eggs with a pinch of salt and pepper.
6. 6
   Pour eggs over the vegetables in the pan. Cook for 2-3 minutes until eggs are mostly set, then gently fold.
7. 7
   Meanwhile, toast the whole-grain bread.
8. 8
   Serve the omelette alongside the toast, garnish with fresh parsley if desired.

📊 Nutritional Information

• Dietary Fiber: 5g
• Vitamin A: 45% DV
• Vitamin C: 50% DV
• Calcium: 8% DV
• Iron: 14% DV
• Potassium: 650mg
• Magnesium: 12% DV

💡 Cooking Tips

• Use a non-stick pan to reduce the amount of added oil.
• Don’t overcook the eggs – cook until just set for a moist omelette.
• Add a squeeze of lemon for extra freshness and vitamin C boost.
• Switch up vegetables based on seasonal availability or preference.
• Toast the bread just until crisp to avoid losing nutrients.