Energizing Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup diced red bell pepper
• 1/4 cup chopped spinach
• 2 tbsp diced red onion
• 1/4 cup cherry tomatoes, halved
• 1 slice whole grain bread
• 1 tsp olive oil
• Salt and pepper, to taste
• Optional: pinch of chili flakes

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, whisk with a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick pan over medium heat.
3. 3
   Add red bell pepper, red onion, and cherry tomatoes. Sauté for 2-3 minutes until softened.
4. 4
   Stir in the spinach and cook for an additional minute until wilted.
5. 5
   Pour the whisked eggs over the veggies and let cook undisturbed for 1 minute.
6. 6
   Gently lift the edges with a spatula, letting uncooked egg flow underneath. Cook until just set, 2-3 minutes.
7. 7
   Toast the whole grain bread while the omelette finishes cooking.
8. 8
   Fold the omelette, transfer to a plate, and serve with the toast. Top with chili flakes if using.

📊 Nutritional Information

• Vitamin A: 23% DV
• Vitamin C: 31% DV
• Iron: 12% DV
• Calcium: 9% DV
• Dietary Fiber: 6g
• Potassium: 426mg

💡 Cooking Tips

• Use a non-stick skillet for an easy flip and minimal oil.
• Chop all your veggies before starting to streamline the cooking process.
• For a fluffier omelette, whisk a tablespoon of water with the eggs.
• Don’t overcook — eggs should remain moist for best texture.