Lean Protein Veggie Omelette

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 50g fresh spinach
• 50g cherry tomatoes, halved
• 30g red bell pepper, diced
• 40g onion, finely chopped
• 40g low-fat feta cheese, crumbled
• 1 tsp olive oil
• Salt and black pepper to taste
• Fresh chopped parsley (optional)

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk the eggs and egg whites together 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
   Stir in the spinach and cook until wilted.
5. 5
   Add cherry tomatoes and cook for another minute.
6. 6
   Pour the egg mixture evenly over the vegetables in the skillet.
7. 7
   Sprinkle feta cheese on top.
8. 8
   Cover and cook for 3–4 minutes until the eggs are set.
9. 9
   Fold the omelette gently in half, slide onto a plate, and sprinkle with fresh parsley.

📊 Nutritional Information

• Vitamin A: 32% of daily value
• Vitamin C: 60% of daily value
• Calcium: 18% of daily value
• Iron: 14% of daily value
• Fiber: 3g per serving
• Potassium: 460mg per serving

💡 Cooking Tips

• Prep your veggies the night before for a 5-minute breakfast fix.
• To reduce fat further, replace the olive oil with a light spritz of cooking spray.
• For a dairy-free version, omit the feta or use a plant-based alternative.
• Don’t overcook – remove from heat as soon as eggs are set but still moist.