High-Protein Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/4 cup low-fat milk
• 1/4 cup chopped bell peppers (any color)
• 1/4 cup chopped spinach
• 1/4 small red onion, diced
• 1/4 cup cherry tomatoes, halved
• 1 slice whole grain bread
• 1 tsp olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs, egg whites, and milk. Season with salt and black pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat. Add onions and bell peppers, sauté for 2-3 minutes until softened.
3. 3
   Add spinach and cherry tomatoes, cook for another minute until the spinach wilts.
4. 4
   Pour the egg mixture into the skillet, swirling to spread evenly over the vegetables.
5. 5
   Cook for 3-4 minutes until the eggs are nearly set, then gently fold the omelette in half. Cook for 1 more minute.
6. 6
   While the omelette cooks, toast the whole grain bread.
7. 7
   Serve the omelette hot with the toasted bread on the side. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 18% DV
• Vitamin C: 35% DV
• Calcium: 15% DV
• Iron: 14% DV
• Fiber: 5g
• Potassium: 410mg
• Sodium: 310mg

💡 Cooking Tips

• Use a non-stick skillet to reduce oil requirements and keep the omelette light.
• Chop all vegetables in advance to speed up your cooking routine.
• Add a pinch of chili flakes for a little heat if you like extra flavor.
• Make sure not to overcook the eggs for the best texture.