Energizing Veggie Omelette with Wholemeal Toast

🥘 Ingredients

• 2 large eggs
• 1/2 cup chopped spinach
• 1/4 cup diced tomatoes
• 1/4 cup diced bell pepper
• 1 tablespoon low-fat milk
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1 slice wholemeal bread

👨‍🍳 Instructions

1. 1
   In a medium bowl, whisk the eggs with the low-fat milk, salt, and pepper until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add spinach, tomatoes, and bell pepper to the pan. Sauté for 2 minutes until vegetables soften.
4. 4
   Pour the egg mixture over the vegetables in the skillet. Allow it to cook undisturbed for 1-2 minutes.
5. 5
   Using a spatula, gently lift the edges and let uncooked egg flow underneath. Cook until the omelette is just set.
6. 6
   Fold the omelette in half and transfer to a plate.
7. 7
   Toast the wholemeal bread and serve alongside the omelette.

📊 Nutritional Information

• Fiber: 5g
• Vitamin A: 30% of daily value
• Vitamin C: 35% of daily value
• Calcium: 10% of daily value
• Iron: 12% of daily value
• Potassium: 380mg

💡 Cooking Tips

• Use a non-stick skillet to reduce the amount of oil needed.
• Prep your veggies the night before to save time in the morning.
• Don’t overcook the eggs to keep them soft and fluffy.
• Add a pinch of chili flakes if you like a slight kick.