Energizing Veggie Omelette with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup low-fat milk
• 1/2 cup fresh spinach, chopped
• 1/4 cup tomatoes, diced
• 1/4 cup bell peppers, diced
• 1 tbsp chopped onion
• 1 tsp olive oil
• 1 slice whole wheat bread
• Salt and pepper to taste
• Optional: fresh herbs (parsley or chives)

👨‍🍳 Instructions

1. 1
   Whisk eggs and milk in a bowl until well combined. Add a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick pan over medium heat. Sauté onions, bell peppers, and tomatoes for 2-3 minutes until slightly softened.
3. 3
   Add spinach and sauté for another minute until wilted.
4. 4
   Pour the egg mixture over the veggies, tilt pan to spread evenly, and cook for 2-3 minutes.
5. 5
   Gently fold omelette in half and let cook for another minute. Sprinkle fresh herbs if desired.
6. 6
   Toast the whole wheat bread and serve alongside the omelette.

📊 Nutritional Information

• Vitamin A: 18% DV
• Vitamin C: 30% DV
• Calcium: 13% DV
• Iron: 17% DV
• Fiber: 5g
• Potassium: 350mg

💡 Cooking Tips

• Beat the eggs well for a fluffier omelette.
• Don’t overcook the vegetables to maintain their crunch and nutrients.
• You can prepare the veggie mix in advance for a quicker breakfast.
• Use a non-stick pan to minimize oil use.