Protein-Packed Classic Veggie Omelette

🥘 Ingredients

• 3 large eggs
• 2 large egg whites
• 1/4 cup diced bell peppers
• 1/4 cup chopped fresh spinach
• 1/4 cup diced tomatoes
• 2 tbsp low-fat milk
• 1/4 cup diced onions
• 2 slices lean turkey breast, chopped
• 1 tsp olive oil
• Salt and black pepper to taste
• 1/4 tsp smoked paprika (optional)

👨‍🍳 Instructions

1. 1
   Crack the eggs and egg whites into a mixing bowl. Add low-fat milk, salt, and black pepper. Whisk 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 minutes until slightly softened.
4. 4
   Stir in chopped turkey breast and cook for 1 minute.
5. 5
   Add spinach and tomatoes. Cook for another minute until spinach wilts.
6. 6
   Pour the egg mixture into the pan. Gently stir with a spatula to distribute vegetables evenly.
7. 7
   Let the omelette cook until the edges set, then gently fold one side over.
8. 8
   Cook for 1-2 more minutes until the center is set but moist.
9. 9
   Slide the omelette onto a plate and garnish with extra pepper or paprika if desired.

📊 Nutritional Information

• Vitamin A: 25% DV
• Vitamin C: 40% DV
• Iron: 18% DV
• Calcium: 15% DV
• Sodium: 420 mg
• Magnesium: 10% DV
• Potassium: 480 mg
• Dietary Fiber: 2 g

💡 Cooking Tips

• For extra fluffiness, whisk your eggs thoroughly and let them rest for a minute before cooking.
• Use a non-stick skillet for easy flipping and minimal oil use.
• Customize with your favorite non-starchy vegetables while keeping calories in check.
• Be careful not to overcook—the omelette should look slightly runny inside for best texture.