Protein-Packed Vegetable Omelette with Whole Grain Toast

🥘 Ingredients

• 3 large eggs
• 1/4 cup skim milk
• 1/4 red bell pepper, diced
• 1/4 cup spinach, chopped
• 1/4 cup mushrooms, diced
• 2 tbsp red onions, diced
• 1 tbsp olive oil
• 2 slices whole grain bread
• Salt and black pepper to taste
• Optional: fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Whisk eggs and skim milk together in a bowl with a pinch of salt and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add onions, bell pepper, and mushrooms. Sauté for 1-2 minutes until slightly soft.
4. 4
   Add chopped spinach and cook for another minute until wilted.
5. 5
   Pour egg mixture over the vegetables, reduce heat to low, and cook until the edges set.
6. 6
   Gently lift edges with a spatula, letting uncooked egg flow underneath.
7. 7
   Once almost set, fold the omelette in half and let cook another minute.
8. 8
   Toast the whole grain bread slices.
9. 9
   Serve omelette garnished with fresh parsley alongside toast.

📊 Nutritional Information

• Vitamin A: 21% of daily value
• Vitamin C: 28% of daily value
• Calcium: 17% of daily value
• Iron: 15% of daily value
• Fiber: 5g
• Potassium: 410mg

💡 Cooking Tips

• For a fluffier omelette, whisk the eggs until frothy and don’t overcook.
• Use a non-stick pan for easier flipping.
• Customize your veggies based on what’s in season.
• Keep heat moderate to prevent eggs from drying out.
• Double-check all ingredients for allergies before cooking.