Energizing Veggie Omelette with Wholegrain Toast

🥘 Ingredients

• 2 large eggs
• 50g baby spinach leaves
• 40g cherry tomatoes, halved
• 30g red bell pepper, diced
• 30g onion, finely chopped
• 1 tsp olive oil
• 1 slice wholegrain bread (35g)
• Salt and freshly ground black pepper, to taste
• Optional: chopped parsley for garnish

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk the eggs with a pinch of salt and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add onions and red bell peppers, sautéing for 2-3 minutes until softened.
4. 4
   Add cherry tomatoes and spinach, stirring gently until spinach wilts.
5. 5
   Pour the eggs evenly over the veggies, letting them cook undisturbed for 1-2 minutes.
6. 6
   Once the edges set, gently lift one side with a spatula and fold to make a half-moon shape. Cook for another minute.
7. 7
   Toast the wholegrain bread until crisp.
8. 8
   Serve the omelette with toast on the side and optional parsley on top.

📊 Nutritional Information

• Dietary Fiber: 5g
• Vitamin A: 760 IU
• Vitamin C: 48mg
• Iron: 3mg
• Calcium: 120mg
• Magnesium: 40mg
• Potassium: 370mg

💡 Cooking Tips

• Pre-chop your vegetables the night before to save time in the morning.
• Use a nonstick skillet for easy flipping and minimal oil use.
• For extra flavor, try toasting the bread on the skillet after the omelette.
• Do not overcook the eggs; a slightly soft center ensures a tender omelette.
• Sprinkle herbs like chives or parsley for a fresh finish and added nutrients.