Hearty Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup low-fat milk
• 1/2 cup baby spinach, chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup mushrooms, sliced
• 1/4 small onion, diced
• 1 tsp olive oil
• 1 slice whole grain bread
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add milk, salt, and pepper, and whisk until well mixed.
2. 2
   Heat olive oil in a non-stick skillet over medium heat. Add onions, mushrooms, and bell pepper, sauté for 2-3 minutes until softened.
3. 3
   Stir in the chopped spinach and cook until wilted, about 1 minute.
4. 4
   Pour the egg mixture over the vegetables. Let cook undisturbed for 1-2 minutes, then gently lift the edges so uncooked egg flows underneath.
5. 5
   Once the omelette is mostly set, fold it in half and cook another 1-2 minutes, then transfer to a plate.
6. 6
   Toast the whole grain bread and serve alongside the omelette.

📊 Nutritional Information

• Vitamin A: 31% DV
• Vitamin C: 34% DV
• Vitamin B12: 29% DV
• Calcium: 13% DV
• Iron: 18% DV
• Dietary Fiber: 5g
• Potassium: 380mg

💡 Cooking Tips

• Use a good non-stick skillet to prevent the omelette from sticking.
• For extra flavor, add a pinch of dried herbs like oregano or basil.
• Chop vegetables in advance to save time in the morning.
• Be careful not to overcook the eggs to keep them fluffy and moist.