Light Veggie Omelette with Fresh Herbs

🥘 Ingredients

• 2 large eggs
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 2 tbsp diced red bell pepper
• 1 tbsp chopped red onion
• 1 tbsp low-fat milk
• 1 tbsp chopped fresh parsley
• 1 tsp olive oil
• Salt, to taste
• Black pepper, to taste

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add the low-fat milk, and whisk until well combined. Season with salt and black pepper.
2. 2
   Preheat a nonstick skillet over medium heat and add olive oil.
3. 3
   Sauté the red onion, bell pepper, and tomatoes for 2-3 minutes until slightly softened.
4. 4
   Add the chopped spinach and cook for another 1 minute until wilted.
5. 5
   Pour the egg mixture into the skillet, evenly distributing the veggies.
6. 6
   Cook for 2-3 minutes until the eggs begin to set, then gently lift the edges and tilt the pan to let uncooked egg flow underneath.
7. 7
   Sprinkle the fresh parsley on top, fold the omelette in half, and cook for another 1-2 minutes.
8. 8
   Slide the omelette onto a plate and enjoy warm.

📊 Nutritional Information

• Vitamin A: 27% DV
• Vitamin C: 38% DV
• Calcium: 10% DV
• Iron: 12% DV
• Fiber: 2g
• Potassium: 390mg

💡 Cooking Tips

• For a fluffier omelette, whisk the eggs thoroughly with the milk before cooking.
• Use a nonstick skillet and medium heat to prevent the eggs from browning too quickly.
• Try adding seasonal vegetables to keep the recipe interesting and nutritious.