Hearty Veggie Omelette with Whole Grain Toast

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   In a bowl, whisk the eggs and milk until fully combined. Season with a pinch of salt and pepper.
2. 2
   Heat the olive oil in a non-stick skillet over medium heat.
3. 3
   Add bell pepper, spinach, tomatoes, and red onion to the skillet. Sauté for 2-3 minutes until vegetables are slightly tender.
4. 4
   Pour the egg mixture evenly over the vegetables in the pan.
5. 5
   Sprinkle the shredded cheese on top. Let cook for 2-3 minutes until eggs begin to set around the edges.
6. 6
   Gently fold the omelette in half and cook for another 1-2 minutes until fully set.
7. 7
   Toast the whole grain bread slice.
8. 8
   Serve the omelette hot with the toasted bread on the side.

📊 Nutritional Information

• Vitamin A: 24% of daily value
• Vitamin C: 46% of daily value
• Calcium: 22% of daily value
• Iron: 14% of daily value
• Fiber: 5 g per serving
• Potassium: 540 mg per serving

💡 Cooking Tips

• Use a good non-stick pan to make omelette flipping easier.
• You can prepare the veggies the night before for a quicker breakfast.
• Cook the omelette over medium heat to avoid burning and ensure even cooking.
• If you like your toast extra crispy, toast for an additional minute.