Energizing Veggie Omelette with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/3 cup chopped spinach
• 1/4 cup diced bell pepper
• 2 tablespoons diced onion
• 1/4 cup diced tomatoes
• 1 teaspoon olive oil
• 1 slice whole wheat bread
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   In a medium bowl, whisk the eggs and skim milk together until well combined. Add a pinch of salt and black pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat. Add onion and bell pepper, sauté for 2 minutes until just soft.
3. 3
   Add spinach and tomatoes; cook for another 1 minute.
4. 4
   Pour the egg mixture over the vegetables. Let it cook undisturbed for 1-2 minutes.
5. 5
   Gently lift the edges of the omelette and tilt the pan so uncooked eggs flow underneath. Cook until mostly set, about 3-4 minutes.
6. 6
   Fold the omelette in half and let it cook for another minute, then remove from pan.
7. 7
   Toast the whole wheat bread to your desired level.
8. 8
   Serve omelette with the toast on the side. Enjoy hot!

📊 Nutritional Information

• Vitamin A: 32% DV
• Vitamin C: 38% DV
• Iron: 14% DV
• Calcium: 13% DV
• Potassium: 410 mg
• Dietary Fiber: 5 g

💡 Cooking Tips

• Use a non-stick pan for easy omelette flipping and less oil.
• You can prep veggies ahead of time for a quicker morning routine.
• If you want even fewer calories, use only egg whites.
• Make sure not to overcook the omelette to keep it fluffy and tender.