Energizing Veggie Omelette with Whole-Grain Toast

🥘 Ingredients

• 2 large eggs
• 1 egg white
• 1/4 cup diced red bell pepper
• 1/4 cup diced mushrooms
• 1/4 cup chopped spinach
• 2 tablespoons diced onion
• 1 teaspoon olive oil
• 1 medium slice whole-grain bread
• Salt and pepper to taste
• Optional: fresh herbs (parsley, chives) for garnish

👨‍🍳 Instructions

1. 1
   Crack 2 eggs and 1 egg white into a bowl. Whisk with a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat. Sauté onion, bell pepper, and mushrooms for 2 minutes until slightly soft.
3. 3
   Add spinach and cook for another minute until just wilted.
4. 4
   Pour the egg mixture over the vegetables, ensuring even distribution. Let cook undisturbed for about 2-3 minutes until the edges set.
5. 5
   Gently fold the omelette in half and cook for another 1-2 minutes until cooked through. Slide onto a plate.
6. 6
   Toast the whole-grain bread slice and serve alongside the omelette.
7. 7
   Garnish omelette with fresh herbs if desired. Enjoy warm!

📊 Nutritional Information

• Fiber: 6 g
• Vitamin A: 42% DV
• Vitamin C: 38% DV
• Folate: 20% DV
• Iron: 14% DV
• Calcium: 16% DV
• Potassium: 10% DV

💡 Cooking Tips

• Use a silicone spatula to prevent eggs from sticking and keep your omelette fluffy.
• Customize veggies with what's in season—zucchini or tomato are great swaps.
• For extra flavor without extra calories, sprinkle with fresh herbs before serving.
• Toast bread until golden for a hearty crunch that pairs perfectly with the omelette.
• Do not overcook eggs to maintain a tender texture and preserve nutrients.