Energizing Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1 egg white
• 1/4 cup baby spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons onion, diced
• 1/4 bell pepper, diced
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Heat the olive oil in a nonstick skillet over medium heat.
2. 2
   Add the onions and bell pepper and sauté for 2 minutes until slightly softened.
3. 3
   Add the spinach and tomatoes, and cook for another 1 minute.
4. 4
   In a bowl, whisk the eggs and egg white with a pinch of salt and pepper.
5. 5
   Pour the eggs over the vegetables in the skillet and cook for 2-3 minutes, gently lifting the edges to let uncooked egg flow underneath.
6. 6
   Fold the omelette in half and cook for 1 more minute until set.
7. 7
   Meanwhile, toast the whole grain bread to your desired crispness.
8. 8
   Serve the veggie omelette with the toast on the side.

📊 Nutritional Information

• Vitamin A: 22% DV
• Vitamin C: 35% DV
• Calcium: 8% DV
• Iron: 13% DV
• Fiber: 4g
• Potassium: 420mg

💡 Cooking Tips

• For extra flavor, sprinkle some fresh herbs like chives or parsley on top.
• Use a nonstick skillet for easier omelette flipping and cleanup.
• If you prefer a fluffier omelette, add a tablespoon of low-fat milk to the eggs before whisking.
• Avoid overstuffing the omelette to prevent tearing.