Energizing Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup chopped spinach
• 1/4 cup diced bell pepper
• 2 tablespoons diced tomato
• 1 tablespoon chopped onion
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Crack eggs into a bowl, add a pinch of salt and pepper, and beat until well-mixed.
2. 2
   Heat olive oil in a non-stick pan over medium heat. Add onions and bell peppers; sauté for 1-2 minutes until just softened.
3. 3
   Add spinach and tomato, stir for 30 seconds until spinach wilts.
4. 4
   Pour in beaten eggs. Let cook undisturbed for 2 minutes, then gently fold the sides inward to form an omelette.
5. 5
   Continue cooking until eggs are set. Fold omelette in half and transfer to a plate.
6. 6
   Toast whole grain bread slice to desired crispiness.
7. 7
   Serve the omelette with the toast on the side.

📊 Nutritional Information

• Fiber: 6g
• Vitamin A: 25% Daily Value
• Vitamin C: 40% Daily Value
• Iron: 12% Daily Value
• Calcium: 10% Daily Value
• Potassium: 430mg

💡 Cooking Tips

• For an even fluffier omelette, add a splash of water to the eggs before whisking.
• Use a non-stick pan for easier omelette removal and less oil needed.
• Chop all veggies in advance to streamline cooking.