Energizing Veggie Omelette with Wholegrain Toast

🥘 Ingredients

• 2 large eggs
• 1/2 cup baby spinach, chopped
• 1/4 cup tomato, diced
• 1/4 cup bell pepper, diced
• 2 tablespoons low-fat milk
• 1 slice wholegrain bread
• 1 tablespoon reduced-fat feta cheese, crumbled
• 1 teaspoon olive oil
• Pinch of black pepper
• Pinch of sea salt

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk eggs, milk, salt, and pepper until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat. Add bell pepper and sauté for 2 minutes.
3. 3
   Add spinach and tomato to the skillet. Cook for another 1-2 minutes until vegetables are slightly tender.
4. 4
   Pour the egg mixture over the vegetables. Let cook for about 2 minutes or until eggs start to set at the edges.
5. 5
   Sprinkle feta cheese evenly over the omelette.
6. 6
   Gently fold the omelette in half and cook for another 1-2 minutes, until fully set.
7. 7
   Meanwhile, toast the wholegrain bread.
8. 8
   Serve omelette hot with the toasted bread on the side.

📊 Nutritional Information

• Vitamin A: 18% DV
• Vitamin C: 35% DV
• Calcium: 15% DV
• Iron: 14% DV
• Fiber: 6g
• Potassium: 420mg

💡 Cooking Tips

• Avoid overcooking the omelette to keep it soft and fluffy.
• Chop veggies the night before for a quicker morning prep.
• Use a non-stick pan and cook over medium heat to prevent burning.
• For extra fiber, choose bread with at least 3g fiber per slice.