Energizing Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/4 cup diced bell peppers (red or yellow)
• 1/4 cup chopped spinach
• 2 cherry tomatoes, halved
• 1 tablespoon diced red onion
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs, skim milk, salt, and pepper until well mixed.
2. 2
   Heat olive oil in a nonstick pan over medium heat.
3. 3
   Sauté the onions and bell peppers for about 2 minutes until slightly soft.
4. 4
   Add spinach and cherry tomatoes; continue to cook for another 2 minutes until just wilted.
5. 5
   Pour the egg mixture over the veggies, tilting the pan to distribute evenly. Cook until the edges begin to set.
6. 6
   Gently lift the edges of the omelette, letting the uncooked egg flow underneath. Cook for 2-3 minutes.
7. 7
   Fold the omelette in half and slide onto a plate.
8. 8
   As the omelette cooks, toast the whole grain bread to your preference.
9. 9
   Serve the omelette with the toast on the side, garnished with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 32% DV
• Vitamin C: 35% DV
• Iron: 16% DV
• Calcium: 14% DV
• Dietary Fiber: 4g
• Potassium: 420mg
• Magnesium: 10% DV

💡 Cooking Tips

• Use a nonstick skillet to reduce the need for extra oil.
• To save time in the morning, chop your veggies the night before.
• Combine more herbs like chives or basil for extra flavor without adding calories.
• If you want extra crispness, lightly toast the bread before serving.
• Be careful not to overcook the omelette to keep it fluffy.