Protein-Packed Veggie Omelette

🥘 Ingredients

• 3 large eggs (use 1 whole egg and 2 egg whites for lower calories)
• 50g diced bell pepper
• 50g baby spinach
• 40g diced tomatoes
• 40g diced onion
• 40g low-fat cottage cheese
• 1 tsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together 1 whole egg and 2 egg whites until frothy.
2. 2
   Heat olive oil in a non-stick pan over medium heat.
3. 3
   Sauté onions and bell peppers for 2 minutes until slightly soft.
4. 4
   Add tomatoes and spinach, cooking for another 1-2 minutes until spinach wilts.
5. 5
   Pour the whisked eggs evenly over the vegetables in the pan.
6. 6
   Cook for 2-3 minutes until eggs begin to set, then sprinkle cottage cheese over one half.
7. 7
   Fold the omelette gently and cook for another 1-2 minutes until cooked through.
8. 8
   Season with salt and pepper, garnish with fresh parsley if desired, and serve hot.

📊 Nutritional Information

• Dietary Fiber: 3g
• Sodium: 410mg
• Calcium: 120mg
• Potassium: 430mg
• Vitamin A: 45% DV
• Vitamin C: 60% DV
• Iron: 11% DV

💡 Cooking Tips

• Use a non-stick pan to prevent sticking and keep the omelette light.
• For extra volume, whisk the eggs for a bit longer to incorporate air.
• Prepare all your veggies ahead so cooking is quick and seamless.
• Be careful not to overcook eggs to keep them soft and moist.