Power-Up Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1 large egg white
• 1/2 cup fresh spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 2 tbsp low-fat feta cheese, crumbled
• 1 slice whole grain bread
• 1 tsp olive oil
• Salt and pepper to taste
• Chopped fresh parsley (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs and egg white with a pinch of salt and pepper.
2. 2
   Heat the olive oil in a non-stick skillet over medium heat.
3. 3
   Add bell pepper, sauté for 1 minute, then add spinach and cherry tomatoes; cook until softened (about 2 minutes).
4. 4
   Pour the eggs into the skillet, swirling to cover the vegetables evenly.
5. 5
   Sprinkle feta cheese on top and cook for 2-3 minutes until the edges firm up.
6. 6
   Fold the omelette in half and cook for another 1-2 minutes until set.
7. 7
   Toast the slice of whole grain bread.
8. 8
   Serve the omelette with toast on the side, topped with parsley if desired.

📊 Nutritional Information

• Vitamin A: 32% DV
• Calcium: 18% DV
• Iron: 14% DV
• Dietary Fiber: 5g (18% DV)
• Vitamin C: 42% DV
• Potassium: 340mg

💡 Cooking Tips

• Beat eggs thoroughly for a fluffier omelette.
• Don’t overcook the vegetables; keep them slightly crisp for more texture.
• Using a non-stick skillet helps prevent sticking without excess oil.
• For extra flavor, add a pinch of smoked paprika or fresh herbs.