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
• 2 cherry tomatoes, halved
• 1/8 cup red onion, diced
• 1 slice wholegrain bread
• 1 tsp olive oil
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Whisk the eggs and milk in a bowl with a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Sauté red onion and bell pepper for 2 minutes until softened.
4. 4
   Add spinach and tomatoes, cooking for another 1 minute.
5. 5
   Pour the egg mixture over the veggies and cook without stirring until the edges set.
6. 6
   Fold the omelette in half and cook for another minute until set through.
7. 7
   Meanwhile, toast the wholegrain bread.
8. 8
   Serve the omelette hot with the toast on the side.

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 30mg
• Calcium: 120mg
• Iron: 2mg
• Potassium: 420mg
• Vitamin A: 650 IU
• Folate: 70mcg

💡 Cooking Tips

• Use a non-stick pan to prevent the omelette from sticking.
• Let the omelette set before folding for a fluffy texture.
• Add your favorite herbs like parsley or chives for extra flavor.
• For a lighter option, swap one egg for two egg whites.