Power-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/2 cup fresh spinach, chopped
• 1/4 cup bell peppers, diced
• 1/4 cup mushrooms, sliced
• 1 tablespoon red onion, finely chopped
• 1 teaspoon olive oil
• 1 medium slice whole grain bread
• Salt and black pepper, to taste

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together eggs, milk, salt, and black pepper until blended.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell peppers. Sauté for 2 minutes until slightly softened.
4. 4
   Add mushrooms and spinach, and cook for another 2-3 minutes.
5. 5
   Pour the egg mixture over the vegetables. Cook gently until edges set, then carefully fold and let the omelette finish cooking for about 2 minutes.
6. 6
   While the omelette cooks, toast the whole grain bread.
7. 7
   Serve omelette hot with the fresh toast on the side.

📊 Nutritional Information

• Vitamin A: 650 IU (13% DV)
• Vitamin C: 28 mg (32% DV)
• Calcium: 165 mg (13% DV)
• Iron: 3 mg (17% DV)
• Dietary Fiber: 5 g
• Potassium: 420 mg (9% DV)

💡 Cooking Tips

• For a fluffier omelette, beat a bit more air into your eggs while whisking.
• You can pre-chop the veggies the night before to save time in the morning.
• Always cook on medium heat to prevent the eggs from turning rubbery.
• Make sure to use whole grain bread for extra fiber and lasting fullness.