Energizing Veggie Omelette with Whole Grain Toast and Avocado

🥘 Ingredients

• 3 large eggs
• 1/4 cup diced bell peppers (mixed colors)
• 1/4 cup chopped spinach
• 1/4 cup sliced mushrooms
• 1/2 small onion, finely chopped
• 1 slice whole grain bread
• 1/2 avocado, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: a sprinkle of feta cheese

👨‍🍳 Instructions

1. 1
   In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.
2. 2
   Heat half the olive oil in a non-stick skillet over medium heat. Add the onions and sauté until translucent.
3. 3
   Add the bell peppers and mushrooms to the skillet and cook for about 5 minutes until softened.
4. 4
   Stir in the chopped spinach and cook for another 2 minutes until wilted.
5. 5
   Pour the beaten eggs over the vegetables in the skillet, spreading them evenly. Cook without stirring until the edges set.
6. 6
   If using, sprinkle feta cheese over one half of the omelette. Carefully fold the omelette in half and continue cooking for another minute.
7. 7
   Meanwhile, toast the whole grain bread and drizzle with the remaining olive oil if desired.
8. 8
   Serve the omelette alongside the toast and top with sliced avocado.

📊 Nutritional Information

• Calories: 600 kcal
• Protein: 25g
• Carbohydrates: 40g
• Fats: 35g
• Fiber: 10g

💡 Cooking Tips

• Use fresh vegetables for the best flavor and texture.
• Ensure the skillet is properly heated before adding the eggs to prevent sticking.
• For a fluffier omelette, add a splash of milk or water to the beaten eggs.
• Customize your omelette by adding your favorite veggies or a lean protein source.
• Let the toast cool slightly before spreading to prevent sogginess.