Protein-Packed Veggie Omelette

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 50g fresh spinach, chopped
• 40g cherry tomatoes, halved
• 30g red bell pepper, diced
• 30g low-fat feta cheese, crumbled
• 1 tsp olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Crack the eggs and egg whites into a bowl. Whisk until well combined. Season with salt and pepper.
2. 2
   Heat the olive oil in a non-stick skillet over medium heat.
3. 3
   Add the diced red bell pepper and sauté for 2 minutes.
4. 4
   Add the chopped spinach and cherry tomatoes. Cook until the spinach is wilted.
5. 5
   Pour the egg mixture over the veggies in the pan. Tilt the pan to spread the eggs evenly.
6. 6
   Sprinkle feta cheese evenly over the eggs.
7. 7
   Cook for 3-4 minutes, until the edges set. Carefully flip or fold the omelette and cook for another minute.
8. 8
   Slide the omelette onto a plate, garnish with fresh parsley if desired, and serve hot.

📊 Nutritional Information

• Vitamin A: 650 IU
• Vitamin C: 28 mg
• Calcium: 135 mg
• Iron: 2 mg
• Sodium: 430 mg
• Fiber: 2 g
• Potassium: 410 mg

💡 Cooking Tips

• Use a silicone spatula to help fold the omelette without breaking it.
• Pre-warm your veggies to release extra moisture, keeping your omelette fluffy.
• For extra flavor, toss in your favorite herbs like dill or basil.
• Keep heat medium-low to prevent the eggs from getting rubbery.