Power-Packed Classic Breakfast Omelette with Avocado Toast

🥘 Ingredients

• 3 large eggs
• 1/4 cup low-fat milk
• 1/2 cup baby spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup diced bell pepper
• 1/4 cup shredded low-fat cheese
• 1 slice whole-grain bread
• 1/2 ripe avocado
• 1 teaspoon olive oil
• Salt to taste
• Black pepper to taste
• Optional: fresh herbs (parsley, chives)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk eggs, milk, salt, and pepper until fluffy.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Sauté bell pepper for 2 minutes, then add spinach and cook until wilted.
4. 4
   Pour in the egg mixture, swirl to coat pan, and cook until edges set.
5. 5
   Sprinkle cherry tomatoes and cheese over half of the omelette.
6. 6
   Fold omelette in half and cook for another minute until cooked through.
7. 7
   While omelette cooks, toast the whole-grain bread.
8. 8
   Smash the avocado and spread onto toast; season with salt and pepper.
9. 9
   Serve the omelette with the avocado toast, garnish with fresh herbs if desired.

📊 Nutritional Information

• Vitamin A: 25% of daily value
• Vitamin C: 20% of daily value
• Calcium: 22% of daily value
• Iron: 15% of daily value
• Dietary fiber: 6g
• Potassium: 17% of daily value

💡 Cooking Tips

• Whisking eggs with a bit of milk makes the omelette lighter and fluffier.
• Use a non-stick skillet for the easiest flip and cleanup.
• Don’t overcook the avocado toast—add lemon for extra freshness if desired.