Energizing Veggie Omelette with Wholegrain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/4 red bell pepper, diced
• 1/4 cup baby spinach, chopped
• 1 small tomato, diced
• 1/8 small red onion, finely chopped
• 1 slice wholegrain bread
• 1 tsp olive oil
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, for garnish

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together eggs, skim milk, salt, and black pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add red onion and bell pepper, sauté for 2 minutes.
4. 4
   Add tomato and spinach, cook for an additional minute until just wilted.
5. 5
   Pour the egg mixture over the vegetables and cook gently, pulling the edges towards the center to allow uncooked egg to flow.
6. 6
   Fold the omelette in half once set and cook for 1 more minute.
7. 7
   While the omelette cooks, toast the wholegrain bread.
8. 8
   Serve the omelette with toast, garnish with fresh parsley.

📊 Nutritional Information

• Vitamin A: 35% RDA
• Vitamin C: 45% RDA
• Calcium: 10% RDA
• Iron: 13% RDA
• Fiber: 4g
• Potassium: 400mg

💡 Cooking Tips

• Use a non-stick skillet to prevent sticking and reduce oil usage.
• For fluffier eggs, whisk thoroughly to incorporate air.
• Prepare and chop all veggies before starting to ensure a smooth cooking process.
• Toast the bread just before serving for extra crunch.