Energizing Veggie Omelette with Wholegrain Toast

🥘 Ingredients

• 2 large eggs
• 40g baby spinach
• 1/4 red bell pepper, diced
• 30g cherry tomatoes, halved
• 1 tbsp low-fat milk
• 1 tsp olive oil
• 1 slice wholegrain bread
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add the milk, and whisk until well combined. Season with salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add diced bell pepper and tomatoes to the skillet; sauté for 2 minutes until slightly softened.
4. 4
   Add spinach and cook until just wilted, about 1 minute.
5. 5
   Pour egg mixture over the vegetables and let cook undisturbed for 2-3 minutes.
6. 6
   When the edges begin to set, gently lift them with a spatula so uncooked egg flows underneath.
7. 7
   Once the omelette is mostly set, fold it in half and cook for another 1 minute.
8. 8
   Meanwhile, toast the wholegrain bread slice.
9. 9
   Serve the veggie omelette hot alongside the toast.

📊 Nutritional Information

• Vitamin A: 900 IU
• Vitamin C: 28 mg
• Vitamin D: 44 IU
• Iron: 3 mg
• Calcium: 110 mg
• Magnesium: 44 mg
• Potassium: 370 mg
• Dietary Fiber: 4 g

💡 Cooking Tips

• For extra flavor, sprinkle fresh herbs like parsley or chives over your omelette before serving.
• Use a non-stick pan and cook on medium heat to prevent burning and ensure easy folding.
• Add your favorite classic veggies to keep things interesting and colorful.
• Always toast the bread last so it stays warm and crunchy.