Energizing Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 50g baby spinach
• 40g cherry tomatoes
• 40g red bell pepper
• 20g red onion
• 1 slice whole grain bread
• 1 tsp olive oil
• Salt and pepper to taste
• Chopped fresh parsley (optional)

👨‍🍳 Instructions

1. 1
   Beat the eggs in a bowl with a pinch of salt and pepper.
2. 2
   Chop the spinach, cherry tomatoes, red bell pepper, and red onion.
3. 3
   Heat olive oil in a non-stick skillet over medium heat.
4. 4
   Add the onion and bell pepper, sauté for 1-2 minutes until tender.
5. 5
   Add the spinach and tomatoes, cook for another minute.
6. 6
   Pour the eggs over the vegetables, tilting the pan to spread evenly.
7. 7
   Cook until the omelette is set, then fold and transfer to a plate.
8. 8
   Toast the whole grain bread and serve on the side.
9. 9
   Sprinkle chopped parsley over the omelette for extra freshness, if desired.

📊 Nutritional Information

• Fiber: 5g
• Vitamin A: 1100 IU
• Vitamin C: 38mg
• Iron: 3mg
• Calcium: 94mg
• Potassium: 582mg

💡 Cooking Tips

• For a fluffier omelette, whisk the eggs vigorously before cooking.
• Use a non-stick pan and medium heat to prevent burning.
• Cover the pan briefly to help the omelette set faster.
• Swap or add your favorite veggies to keep things fresh and interesting.