Fresh Start Veggie Omelette

🥘 Ingredients

• 2 large eggs
• 1/4 cup diced spinach
• 1/4 cup diced tomatoes
• 1/4 cup diced bell pepper
• 1/8 cup diced red onion
• 1 tablespoon skim milk
• Salt and pepper to taste
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh parsley (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, beat eggs and skim milk together until thoroughly mixed.
2. 2
   Add salt and pepper to taste.
3. 3
   Heat olive oil in a non-stick skillet over medium heat.
4. 4
   Add onions and bell pepper, sauté for 2 minutes until softened.
5. 5
   Stir in spinach and tomatoes, cook for another 1 minute.
6. 6
   Pour egg mixture over vegetables, letting it set slightly.
7. 7
   Gently fold the eggs as they cook, creating fluffy curds and mixing in the veggies.
8. 8
   Once cooked through but still moist, transfer to a plate.
9. 9
   Sprinkle with fresh parsley if desired, and serve immediately.

📊 Nutritional Information

• Vitamin A: 24% DV
• Vitamin C: 42% DV
• Calcium: 8% DV
• Iron: 10% DV
• Dietary Fiber: 3g
• Potassium: 380mg

💡 Cooking Tips

• Cook on medium heat to avoid overcooking and drying out your eggs.
• Prep all veggies beforehand for a quicker morning routine.
• Add a dash of chili flakes if you like a mild spice kick.
• Don’t skip the milk—it makes the omelette extra fluffy!