Energizing Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 2 tbsp skim milk
• 1/4 cup chopped baby spinach
• 1/4 cup diced tomatoes
• 1/4 cup chopped bell pepper
• 1 tbsp chopped red onion
• 1 slice whole grain bread
• 1 tsp olive oil
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, whisk the eggs and skim milk together until fluffy.
2. 2
   Stir in spinach, tomatoes, bell pepper, and red onion. Season with salt and pepper as desired.
3. 3
   Heat olive oil in a nonstick skillet over medium heat.
4. 4
   Pour the egg mixture into the skillet and cook for 2-3 minutes until the edges start to set.
5. 5
   Gently lift the edges and allow uncooked egg to flow underneath. Cook another 2 minutes until just set.
6. 6
   Fold omelette in half and cook for 1 more minute if needed.
7. 7
   Meanwhile, toast the whole grain bread.
8. 8
   Serve the omelette hot, accompanied by the toast.

📊 Nutritional Information

• Vitamin A: 28% of daily value
• Vitamin C: 42% of daily value
• Calcium: 11% of daily value
• Iron: 13% of daily value
• Potassium: 436 mg
• Fiber: 5 g

💡 Cooking Tips

• Make your omelette fluffier by whisking the eggs thoroughly.
• Use nonstick pans for easier flipping and less oil.
• Add a sprinkle of fresh herbs like parsley or chives for extra flavor.