Energizing Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/4 cup diced bell peppers
• 1/4 cup spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon onion, finely chopped
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and pepper, to taste
• Optional: fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add egg whites, and whisk together with a pinch of salt and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add onion, bell peppers, and cherry tomatoes. Sauté for 2-3 minutes until softened.
4. 4
   Add spinach and cook for another minute until wilted.
5. 5
   Pour the egg mixture over the veggies, letting it cook undisturbed for 2-3 minutes.
6. 6
   Gently lift the edges of the omelette with a spatula, allowing uncooked egg to flow underneath.
7. 7
   Once set, fold the omelette in half and cook for another 1-2 minutes.
8. 8
   Meanwhile, toast the whole grain bread.
9. 9
   Serve the omelette with the toast on the side, garnished with fresh parsley if desired.

📊 Nutritional Information

• Dietary Fiber: 5g
• Vitamin A: 28% of Daily Value
• Vitamin C: 68% of Daily Value
• Iron: 14% of Daily Value
• Calcium: 12% of Daily Value
• Potassium: 380mg

💡 Cooking Tips

• Whisking the egg whites separately gives the omelette a fluffier texture.
• Use a nonstick skillet to reduce added fats.
• Feel free to switch up the veggies based on what's in season for more variety and nutrients.
• Be careful not to overcook the eggs to keep them tender and prevent rubbery texture.