Energizing Veggie Omelette with Whole Grain Toast

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   In a bowl, whisk eggs, milk, salt, and pepper until combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add bell pepper and spinach; sauté for 1 minute until slightly softened.
4. 4
   Pour in egg mixture, letting it set for 1 minute.
5. 5
   Add diced tomatoes, then gently fold the omelette in half.
6. 6
   Cook for another 1-2 minutes until eggs are fully cooked.
7. 7
   Toast the whole grain bread slice.
8. 8
   Serve the omelette hot alongside the toast.

📊 Nutritional Information

• Fiber: 4g
• Vitamin A: 19% DV
• Vitamin C: 48% DV
• Iron: 14% DV
• Calcium: 9% DV
• Potassium: 363mg

💡 Cooking Tips

• For a fluffier omelette, whisk the eggs thoroughly and don’t overcook.
• You can swap spinach for kale or another leafy green you enjoy.
• Add a sprinkle of fresh herbs like parsley for extra freshness.
• Be careful not to overfill the omelette, so it folds easily.
• Keep the skillet at medium heat to avoid burning the eggs.