Energizing Veggie Omelette with Wholegrain Toast

🥘 Ingredients

• 2 large eggs
• 1 large egg white
• 1/4 cup low-fat milk
• 1/4 cup diced red bell pepper
• 1/4 cup baby spinach, chopped
• 2 tbsp chopped red onion
• 1/4 cup cherry tomatoes, halved
• 1 slice wholegrain bread
• 1 tsp olive oil
• Salt and pepper to taste
• Optional: Chopped fresh herbs (parsley, chives)

👨‍🍳 Instructions

1. 1
   Whisk eggs, egg white, and milk together in a bowl. Season with a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat. Add onion and bell pepper, sauté for 2 minutes.
3. 3
   Add spinach and cherry tomatoes to the pan and cook until vegetables soften (about 1-2 minutes).
4. 4
   Pour in the egg mixture, swirling gently to distribute veggies evenly. Cook for 2-3 minutes until the edges set.
5. 5
   Using a spatula, carefully fold the omelette in half and cook for another 1-2 minutes until cooked through.
6. 6
   Toast the wholegrain bread slice until golden.
7. 7
   Serve the omelette with a side of toast and top with fresh herbs if desired.

📊 Nutritional Information

• Vitamin A: 27% DV
• Vitamin C: 35% DV
• Vitamin D: 18% DV
• Calcium: 14% DV
• Iron: 16% DV
• Magnesium: 13% DV
• Potassium: 430 mg
• Fiber: 5 g

💡 Cooking Tips

• Pre-chop your veggies the night before for a quicker morning routine.
• For an extra fluffier omelette, whisk the eggs vigorously to incorporate more air.
• Make sure not to overcook the eggs for a tender, creamy texture.
• Toast can be switched to sourdough or rye according to your taste.