Energizing Veggie Omelette with Toasted Whole Grain

🥘 Ingredients

• 2 large eggs
• 1/4 cup diced bell peppers (mixed colors)
• 1/4 cup chopped baby spinach
• 2 tablespoons diced red onion
• 1 tablespoon low-fat milk
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add low-fat milk, salt, and pepper. Whisk until well combined.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add diced onions and bell peppers to the skillet. Sauté for 2-3 minutes until softened.
4. 4
   Add chopped spinach and cook for another minute until wilted.
5. 5
   Pour the egg mixture over the veggies in the skillet. Let it cook undisturbed for 1-2 minutes.
6. 6
   Gently lift the edges with a spatula and allow uncooked eggs to flow underneath. Cook until the omelette is set.
7. 7
   Carefully fold the omelette in half and cook for 1 more minute.
8. 8
   Meanwhile, toast the whole grain bread to your desired crispness.
9. 9
   Serve the omelette hot with the toast on the side. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 22% DV
• Vitamin C: 35% DV
• Iron: 13% DV
• Calcium: 12% DV
• Dietary Fiber: 4g
• Sodium: 320mg
• Potassium: 290mg

💡 Cooking Tips

• Use a nonstick skillet for an easier, low-oil cooking process.
• Prep your veggies the night before to save time in the morning.
• Add a splash of water to eggs if you prefer an extra fluffy omelette.
• Keep the heat medium to low to avoid burning the eggs.