Energizing Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/2 cup spinach, chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup tomato, diced
• 1/8 cup onion, finely chopped
• 1 tsp olive oil
• 1 slice whole grain bread
• Salt and black pepper to taste
• Fresh herbs (optional: parsley or chives)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together eggs, skim milk, salt, and pepper until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell peppers; sauté for 2 minutes until slightly softened.
4. 4
   Add chopped spinach and tomatoes; cook for another 1-2 minutes until spinach wilts.
5. 5
   Reduce heat to low. Pour egg mixture over the vegetables. Cook without stirring until eggs are mostly set (about 3-4 minutes).
6. 6
   Fold the omelette in half, and let it cook for another 1 minute until just cooked through.
7. 7
   Meanwhile, toast the whole grain bread slice to your desired level.
8. 8
   Serve the omelette hot, garnished with extra herbs if desired, alongside your toast.

📊 Nutritional Information

• Vitamin A: 43% of daily value
• Vitamin C: 52% of daily value
• Calcium: 16% of daily value
• Iron: 14% of daily value
• Dietary Fiber: 4g
• Potassium: 510mg
• Magnesium: 12% of daily value

💡 Cooking Tips

• Use a non-stick skillet and low heat to prevent the eggs from overcooking.
• Chop vegetables finely for even distribution and quicker cooking.
• Customize with your favorite classic herbs for extra flavor.
• Drain excess moisture from veggies before adding eggs to keep the omelette fluffy.