Energizing Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1 large egg white
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 1/4 cup diced bell peppers
• 1 tablespoon chopped onion
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and black pepper to taste
• Optional: 1 tablespoon chopped fresh herbs (parsley or chives)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together eggs and egg white until well combined. Season with salt and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add onions and bell peppers to the skillet. Sauté for 2 minutes until slightly tender.
4. 4
   Add spinach and tomatoes, cooking for an additional 1 minute.
5. 5
   Pour the egg mixture evenly over the vegetables in the skillet. Cook for 2–3 minutes until the edges set.
6. 6
   Carefully fold the omelette in half and cook for another minute, ensuring the eggs are thoroughly cooked.
7. 7
   Toast the whole grain bread until golden brown.
8. 8
   Serve the omelette alongside the toast. Garnish with fresh herbs if desired.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 30mg
• Vitamin A: 850 IU
• Iron: 3mg
• Magnesium: 48mg
• Potassium: 360mg
• Calcium: 100mg

💡 Cooking Tips

• Use a nonstick skillet to reduce the need for extra oil.
• Chop all vegetables before starting to save time during cooking.
• For fluffier omelette, whisk eggs vigorously to incorporate air.
• Toast the bread just before serving to keep it crisp.
• Handle the omelette gently to avoid tearing while folding.