Lean Protein Veggie Omelette with Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/4 cup skim milk
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 1/4 cup chopped bell peppers
• 1/4 cup sliced mushrooms
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 teaspoon olive oil
• 1 slice whole grain bread

👨‍🍳 Instructions

1. 1
   In a medium bowl, whisk together eggs, egg whites, skim milk, salt, and black pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add bell peppers and mushrooms, sauté for 2 minutes.
4. 4
   Add spinach and tomatoes, cook for another minute until just wilted.
5. 5
   Pour egg mixture into the pan, swirling to cover the veggies evenly.
6. 6
   Cook until edges set, then gently lift and tilt the pan to allow uncooked eggs to flow underneath.
7. 7
   Once mostly cooked, carefully fold the omelette in half and cook for another minute.
8. 8
   Toast the slice of whole grain bread.
9. 9
   Serve the omelette hot with toast on the side.

📊 Nutritional Information

• Fiber: 5g per serving
• Vitamin A: 25% DV
• Vitamin C: 40% DV
• Calcium: 18% DV
• Iron: 15% DV
• Potassium: 11% DV
• Sodium: 410mg per serving

💡 Cooking Tips

• Use a non-stick skillet to prevent sticking without extra oil.
• Don’t overcook the omelette to keep it fluffy and moist.
• You can prep the chopped veggies the night before for a quicker morning routine.
• For added spice, sprinkle some chili flakes before folding the omelette.