Hearty Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup mushrooms, sliced
• 1 tablespoon low-fat milk
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Whisk eggs with milk, salt, and pepper until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Sauté bell pepper and mushrooms for 2-3 minutes until softened, then add spinach and cook until wilted.
4. 4
   Pour in the egg mixture and cook gently, pushing edges toward the center with a spatula.
5. 5
   Sprinkle Parmesan cheese over the omelette before folding it in half. Cook until just set.
6. 6
   Toast the slice of whole grain bread to your preference.
7. 7
   Serve the omelette alongside the toast.

📊 Nutritional Information

• Vitamin A: 45% DV
• Vitamin C: 60% DV
• Iron: 13% DV
• Calcium: 15% DV
• Fiber: 5g
• Potassium: 350mg

💡 Cooking Tips

• For a fluffier omelette, let the eggs sit at room temperature for 5 minutes before whisking.
• Avoid overcooking to keep the eggs tender and moist.
• Feel free to swap in other non-starchy vegetables you enjoy.
• Use a non-stick skillet for easier folding and cleanup.