Energizing Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 50g spinach, fresh
• 50g cherry tomatoes, halved
• 30g red bell pepper, diced
• 30g onion, finely chopped
• 1 tsp olive oil
• 1 slice whole grain bread
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

👨‍🍳 Instructions

1. 1
   Heat olive oil in a non-stick skillet over medium heat.
2. 2
   Add onions and bell peppers; sauté for 2-3 minutes until slightly softened.
3. 3
   Add spinach and cherry tomatoes, cooking until spinach is wilted.
4. 4
   Whisk eggs with salt and pepper in a small bowl.
5. 5
   Pour eggs over vegetables, reduce heat to low, and cook gently until the eggs are nearly set.
6. 6
   Fold the omelette in half, let cook for another minute, then transfer to a plate.
7. 7
   Toast the whole grain bread, then serve on the side.
8. 8
   Garnish omelette with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 27% of daily value
• Vitamin C: 36% of daily value
• Calcium: 12% of daily value
• Iron: 13% of daily value
• Dietary Fiber: 5g
• Potassium: 426mg

💡 Cooking Tips

• Use a good quality non-stick pan to make flipping the omelette easy.
• For extra fluffiness, whisk a tablespoon of water into your eggs before cooking.
• You can prep the chopped veggies the night before to save time in the morning.
• If your calories allow, add a sprinkle of parmesan cheese for flavor.