Power Start Veggie Omelet with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1 egg white
• 1/4 cup diced bell peppers (mixed colors)
• 1/4 cup diced tomatoes
• 1/4 cup spinach leaves
• 1 tablespoon low-fat milk
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs, egg white, milk, salt, and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add bell peppers and tomatoes, sauté for 2 minutes until slightly softened.
4. 4
   Add spinach and stir until just wilted.
5. 5
   Pour the egg mixture over the veggies. Stir gently with a spatula and allow to set.
6. 6
   As the edges set, fold the omelet and cook for another minute until firm.
7. 7
   Meanwhile, toast the whole grain bread.
8. 8
   Serve the veggie omelet with the slice of toast on the side. Enjoy hot.

📊 Nutritional Information

• Vitamin C: 38mg (42% DV)
• Vitamin A: 850IU (28% DV)
• Iron: 2mg (11% DV)
• Calcium: 110mg (8% DV)
• Magnesium: 38mg (10% DV)
• Fiber: 4g

💡 Cooking Tips

• Use a nonstick skillet to reduce the need for excess oil.
• Prep your vegetables the night before for a faster morning routine.
• Customize veggies based on your preferences or what’s fresh in your fridge.
• Watch the omelet carefully to avoid overcooking and keep it fluffy.
• Toast can be replaced with a half whole wheat pita for a twist.