Protein-Packed Classic Veggie Omelette

🥘 Ingredients

• 3 large eggs (use 2 egg whites, 1 whole egg)
• 1/4 cup skim milk
• 1/2 cup diced bell peppers (red or yellow)
• 1/4 cup chopped spinach
• 1/4 cup diced onion
• 1/4 cup cherry tomatoes, halved
• 30g low-fat cheese (grated)
• 1 tsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk the egg whites, whole egg, and skim milk until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell peppers; sauté for 2-3 minutes until slightly softened.
4. 4
   Add spinach and cherry tomatoes, cooking for another 1-2 minutes.
5. 5
   Pour the egg mixture evenly over the veggies. Season with salt and pepper.
6. 6
   Sprinkle grated low-fat cheese on top. Cover and cook for 3-4 minutes, or until the omelette is almost set.
7. 7
   Carefully fold the omelette in half and cook for another minute.
8. 8
   Slide onto a plate and garnish with fresh parsley if desired. Serve immediately.

📊 Nutritional Information

• Vitamin A: 21% DV
• Vitamin C: 54% DV
• Calcium: 13% DV
• Iron: 11% DV
• Potassium: 17% DV
• Dietary Fiber: 3g

💡 Cooking Tips

• Whisk your eggs well for a fluffier omelette.
• Avoid overfilling—spread vegetables evenly in the pan for easy folding.
• Use a non-stick skillet to minimize oil and make cleanup easier.
• Monitor heat to prevent burning, keeping it on medium to low.