Fresh Start Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/3 cup chopped red bell pepper
• 1/3 cup chopped spinach
• 1/4 small red onion, diced
• 1/4 cup chopped tomatoes
• 1 slice whole grain bread
• 1 tablespoon low-fat milk
• 1 teaspoon olive oil
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Whisk the eggs, egg whites, and milk together in a bowl until combined. Add a pinch of salt and black pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat. Add red onion and bell pepper, sauté for 2 minutes.
3. 3
   Add spinach and tomatoes to the pan, sauté for another 1–2 minutes until veggies are softened.
4. 4
   Pour the egg mixture into the skillet, gently moving the eggs around the pan as they begin to set.
5. 5
   Once the eggs are mostly set, gently fold the omelette in half and cook for another 1–2 minutes.
6. 6
   While the omelette finishes cooking, toast the whole grain bread.
7. 7
   Serve the omelette hot with your toasted whole grain bread on the side.

📊 Nutritional Information

• Vitamin A: 32% DV
• Vitamin C: 58% DV
• Iron: 16% DV
• Calcium: 14% DV
• Fiber: 4g
• Potassium: 420 mg

💡 Cooking Tips

• Beat the eggs well for a fluffier omelette.
• Use a nonstick skillet to reduce the need for extra oil.
• Slice and prepare your veggies ahead of time to save time in the morning.
• Feel free to add a pinch of your favorite herbs for enhanced flavor.