Power Morning Veggie Omelet

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/2 cup fresh spinach, chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup mushrooms, sliced
• 1/4 small onion, finely chopped
• 1 tbsp low-fat milk
• 1 tsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs, egg whites, low-fat milk, salt, and pepper until well combined.
2. 2
   Heat the olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions, bell pepper, and mushrooms. Sauté for 2-3 minutes until softened.
4. 4
   Add spinach and cook for another minute until wilted.
5. 5
   Pour the egg mixture evenly over the vegetables in the skillet.
6. 6
   Cook without stirring for 2-3 minutes until eggs start to set.
7. 7
   Using a spatula, gently lift the edges and fold the omelet in half. Cook for 1 minute more.
8. 8
   Slide the omelet onto a plate, garnish with fresh parsley if desired, and serve warm.

📊 Nutritional Information

• Dietary fiber: 2g
• Vitamin A: 22% DV
• Vitamin C: 35% DV
• Calcium: 10% DV
• Iron: 12% DV
• Potassium: 360mg
• Magnesium: 9% DV
• Sodium: 320mg

💡 Cooking Tips

• Use a non-stick skillet to achieve an even, golden omelet with minimal oil.
• To increase the fiber content, consider adding a handful of arugula or kale.
• Chop vegetables finely for quicker, even cooking.
• Don’t overcook the omelet; eggs are best slightly silky in the center.