Power Start Veggie Omelette

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/4 cup diced red bell pepper
• 1/4 cup fresh spinach, chopped
• 2 tablespoons chopped red onion
• 1 tablespoon grated parmesan cheese
• 1 teaspoon olive oil
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Whisk together the eggs, skim milk, and parmesan cheese in a small bowl. Season with a pinch of salt and black pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add red onion and bell pepper. Sauté for 2-3 minutes until softened.
4. 4
   Stir in chopped spinach and cook for another minute until wilted.
5. 5
   Pour the egg mixture over the vegetables. Swirl the pan so the eggs cover the veggies evenly.
6. 6
   Cook for 2-3 minutes until the edges start to set, then gently lift the edges to allow uncooked egg to flow underneath.
7. 7
   Once the omelette is mostly set but still slightly runny on top, fold it in half and cook for another 30 seconds.
8. 8
   Slide onto a plate and enjoy while warm.

📊 Nutritional Information

• Fiber: 3g
• Vitamin A: 32% DV
• Vitamin C: 45% DV
• Vitamin K: 50% DV
• Calcium: 12% DV
• Iron: 10% DV
• Potassium: 390mg

💡 Cooking Tips

• For a fluffier omelette, do not overbeat the eggs and avoid overcooking.
• Prep all vegetables ahead of time for a quick morning routine.
• You can swap parmesan for another hard cheese or omit for even fewer calories.
• Nonstick pans make flipping and folding the omelette easier.