Greek-Inspired Veggie Omelette Bowl

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/2 cup cherry tomatoes, halved
• 1/3 cup baby spinach
• 1/4 cup diced red bell pepper
• 30g low-fat feta cheese, crumbled
• 1 tsp extra virgin olive oil
• 1 tbsp chopped fresh parsley
• Pinch of dried oregano
• Freshly ground black pepper, to taste
• Salt, to taste

👨‍🍳 Instructions

1. 1
   Whisk together eggs and egg whites in a bowl. Season with a pinch of salt and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add diced red bell pepper and sauté for 2 minutes until slightly softened.
4. 4
   Add cherry tomatoes and spinach; cook for another 1-2 minutes until spinach wilts.
5. 5
   Pour the beaten eggs evenly over the vegetables.
6. 6
   Sprinkle feta cheese and oregano on top.
7. 7
   Cook gently, stirring occasionally, until the eggs are just set but still moist (about 3-4 minutes).
8. 8
   Slide omelette mixture into a bowl. Top with fresh parsley and additional pepper if desired.
9. 9
   Serve warm and enjoy your power breakfast!

📊 Nutritional Information

• Vitamin A: 32% DV
• Vitamin C: 55% DV
• Calcium: 18% DV
• Iron: 14% DV
• Folate: 15% DV
• Magnesium: 10% DV
• Dietary Fiber: 3g
• Potassium: 510mg

💡 Cooking Tips

• Use a nonstick skillet to prevent sticking and ensure even cooking.
• For extra flavor, toss in a few fresh basil leaves with the spinach.
• Keep the eggs slightly undercooked—they’ll finish setting in the bowl from residual heat.
• You can prep the veggies the night before for a quicker morning routine.