Energizing Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup low-fat milk
• 1/4 cup diced bell peppers (mixed colors)
• 1/4 cup baby spinach, chopped
• 2 tablespoons cherry tomatoes, halved
• 1 tablespoon red onion, diced
• 1 tablespoon low-fat feta cheese, crumbled
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and black pepper to taste
• Fresh herbs (parsley or chives) for garnish

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together the eggs, milk, salt, and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add bell peppers, onions, and cherry tomatoes. Sauté for 2-3 minutes until softened.
4. 4
   Add the spinach and cook for 1 minute until wilted.
5. 5
   Pour the egg mixture over the veggies. Let cook undisturbed for about 2 minutes.
6. 6
   Sprinkle feta cheese on top. Use a spatula to gently lift the edges and allow any uncooked egg to flow underneath.
7. 7
   Fold the omelette in half and cook for another 1-2 minutes until set.
8. 8
   Meanwhile, toast the whole grain bread.
9. 9
   Serve the omelette with toasted bread and garnish with fresh herbs.

📊 Nutritional Information

• Vitamin A: 20% DV
• Vitamin C: 35% DV
• Calcium: 18% DV
• Iron: 12% DV
• Fiber: 4g
• Potassium: 530mg

💡 Cooking Tips

• For an even fluffier omelette, whisk eggs with milk until slightly frothy.
• You can swap in your favorite vegetables for variety.
• Cook on medium heat to prevent the eggs from browning too much.
• Using nonstick cookware makes flipping and folding easier.