Power-Up Veggie Omelette with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/2 cup diced bell peppers
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 1 tablespoon chopped onion
• 1 teaspoon olive oil
• 1 slice whole wheat bread
• Salt and pepper to taste
• A pinch of dried oregano (optional)

👨‍🍳 Instructions

1. 1
   Crack eggs into a bowl, add skim milk, salt, and pepper. Beat well until combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell peppers; cook for 2-3 minutes until softened.
4. 4
   Add tomatoes and spinach; cook for another 1 minute.
5. 5
   Pour the egg mixture into the skillet, ensuring veggies are evenly spread.
6. 6
   Allow it to cook without stirring for 2-3 minutes until the edges set.
7. 7
   Gently lift the edges with a spatula and let any uncooked egg flow underneath.
8. 8
   Fold the omelette in half; cook for another 1 minute, then transfer to a plate.
9. 9
   Meanwhile, toast the whole wheat bread slice to your preferred crispness.
10. 10
    Serve the omelette with the toast on the side and a sprinkle of dried oregano if using.

📊 Nutritional Information

• Dietary fiber: 4g
• Vitamin A: 22% DV
• Vitamin C: 55% DV
• Calcium: 15% DV
• Iron: 12% DV
• Potassium: 380mg

💡 Cooking Tips

• For fluffier omelettes, beat the eggs vigorously to incorporate extra air.
• Use a non-stick skillet to easily flip and fold the omelette.
• Feel free to swap the veggies according to what's in your fridge—broccoli, mushrooms, or zucchini work great.
• Don’t overcook the eggs—they should be just set for the best texture.