Energizing Veggie Omelette with Wholegrain Toast

🥘 Ingredients

• 2 large eggs
• 1 egg white
• 1/4 cup diced red bell pepper
• 1/4 cup baby spinach, chopped
• 2 tbsp diced red onion
• 1/4 cup cherry tomatoes, halved
• 1 slice wholegrain bread
• 1 tsp olive oil
• Salt and pepper to taste
• 1 tbsp crumbled feta cheese (optional)

👨‍🍳 Instructions

1. 1
   Heat olive oil in a non-stick skillet over medium heat.
2. 2
   Add red onion and bell pepper, sauté for 2-3 minutes until slightly softened.
3. 3
   Add spinach and cherry tomatoes, cook for another 1-2 minutes until spinach wilts.
4. 4
   In a bowl, whisk eggs and egg white with a pinch of salt and pepper.
5. 5
   Pour egg mixture into the skillet with veggies, swirl to distribute evenly.
6. 6
   Cook for 2-3 minutes until the eggs start to set, then sprinkle feta cheese on top (if using).
7. 7
   Fold the omelette in half and cook for 1 more minute.
8. 8
   Meanwhile, toast the wholegrain bread.
9. 9
   Serve omelette alongside toast for a balanced, hearty meal.

📊 Nutritional Information

• Fiber: 6g
• Vitamin A: 47% DV
• Vitamin C: 62% DV
• Calcium: 13% DV
• Iron: 16% DV
• Potassium: 410mg
• Magnesium: 10% DV

💡 Cooking Tips

• For an extra flavor boost, add a pinch of dried oregano or basil to your eggs.
• Use non-stick spray or a ceramic skillet to reduce oil if you’re counting calories.
• Don’t overcook the omelette; remove from heat when it's just set for maximum tenderness.
• You can meal prep the chopped veggies ahead to save morning time.