Energizing Veggie Omelette with Wholegrain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup chopped spinach
• 1/4 cup diced bell pepper
• 1/4 cup diced tomato
• 1 tbsp low-fat milk
• 1 slice wholegrain bread
• 1 tsp olive oil
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together eggs, milk, salt, and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add spinach, bell pepper, and tomato. Sauté for 2-3 minutes until tender.
4. 4
   Pour the egg mixture over the veggies. Cook, lifting edges to let uncooked egg flow underneath, until just set.
5. 5
   Fold the omelette in half and slide onto a plate.
6. 6
   Toast the wholegrain bread slice and serve alongside the omelette.

📊 Nutritional Information

• Vitamin A: 25% of daily value
• Vitamin C: 45% of daily value
• Iron: 12% of daily value
• Calcium: 10% of daily value
• Fiber: 4g
• Potassium: 390mg

💡 Cooking Tips

• Use a nonstick pan for easier omelette flipping and less oil.
• Chop vegetables evenly for a consistent cook.
• Add a sprinkle of fresh herbs like parsley for added flavor without extra calories.
• If you like a fluffier omelette, beat the eggs thoroughly until slightly frothy.
• Watch the heat to avoid burning; medium-low is best.