Protein-Packed Classic Veggie Omelette

🥘 Ingredients

• 3 large eggs (use 1 whole egg + 2 egg whites)
• 60g low-fat cottage cheese
• 50g baby spinach
• 50g cherry tomatoes, halved
• 40g red bell pepper, diced
• 20g red onion, finely chopped
• 1 tsp olive oil
• Pinch of salt
• Pinch of black pepper
• Chopped parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1
   1. Whisk together 1 whole egg and 2 egg whites in a bowl. Add a pinch of salt and pepper.
2. 2
   2. Heat olive oil in a non-stick frying pan over medium heat.
3. 3
   3. Add onions and red bell pepper, sauté for 2-3 minutes until slightly tender.
4. 4
   4. Add cherry tomatoes and spinach, cook for another 2 minutes until spinach wilts.
5. 5
   5. Pour the eggs over the veggies. Let cook for 1 minute, gently moving the edges to allow uncooked egg to flow under.
6. 6
   6. Spoon cottage cheese over half the omelette. Carefully fold the omelette in half and cook for another 1-2 minutes.
7. 7
   7. Slide onto a plate, top with parsley if desired, and serve hot.

📊 Nutritional Information

• Fiber: 3g
• Sodium: 390mg
• Calcium: 130mg
• Iron: 2mg
• Vitamin C: 60mg
• Vitamin A: 1100 IU
• Potassium: 620mg

💡 Cooking Tips

• Use a non-stick pan for easy omelette flipping.
• Don’t overcook the eggs—they should be soft and slightly creamy for best taste.
• To save time, prep and chop your vegetables the night before.
• If you want even fewer calories, replace all eggs with egg whites.