Energizing Veggie Omelette with Whole Grain Toast

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   Whisk the eggs in a bowl with a pinch of salt and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add onions, bell pepper, and tomatoes; sauté for 2-3 minutes until softened.
4. 4
   Add spinach and cook for another minute.
5. 5
   Pour eggs over the vegetables and cook until almost set, gently lifting the edges to let uncooked egg flow underneath.
6. 6
   Fold the omelette in half and cook for 1 more minute, then slide onto a plate.
7. 7
   Toast the whole grain bread and serve alongside the omelette.

📊 Nutritional Information

• Vitamin A: 18% DV
• Vitamin C: 30% DV
• Calcium: 10% DV
• Iron: 13% DV
• Dietary Fiber: 4g
• Potassium: 400mg

💡 Cooking Tips

• Use a nonstick pan to reduce the need for extra oil.
• Feel free to swap in seasonal vegetables for a fresh twist.
• Don’t overcook the eggs—keep the omelette slightly moist for the best texture.
• Whole grain bread adds fiber and keeps you fuller longer.