Lean Protein Veggie Omelette

🥘 Ingredients

• 2 large eggs
• 2 tablespoons low-fat milk
• 50g skinless chicken breast, cooked and diced
• 1/4 cup baby spinach, chopped
• 1/4 red bell pepper, diced
• 2 cherry tomatoes, halved
• 1 tablespoon onion, finely chopped
• 1 teaspoon olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together eggs and low-fat milk until well combined. Season with a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell pepper; sauté for 2 minutes until slightly softened.
4. 4
   Add spinach and cherry tomatoes; cook for 1 more minute until spinach wilts.
5. 5
   Pour the egg mixture into the skillet, swirling gently to coat the veggies evenly.
6. 6
   Add the cooked chicken evenly over the eggs.
7. 7
   Cook for 3-4 minutes until edges begin to lift and the bottom is set.
8. 8
   Carefully flip half the omelette over to fold. Cook for 1 more minute.
9. 9
   Slide onto a plate and garnish with fresh parsley if desired. Serve warm.

📊 Nutritional Information

• Vitamin A: 18% DV
• Vitamin C: 32% DV
• Calcium: 10% DV
• Iron: 13% DV
• Potassium: 420mg
• Dietary Fiber: 2g

💡 Cooking Tips

• For a fluffier omelette, whisk the eggs vigorously until light and foamy.
• Make sure the skillet is hot before adding eggs to prevent sticking.
• You can swap chicken for lean turkey or double the veggies for a vegetarian option.
• Be careful not to overcook the eggs to preserve their tenderness.
• Prepare veggies ahead of time for a quick morning assembly.