Protein-Packed Veggie Omelette

🥘 Ingredients

• 2 large eggs
• 50g baby spinach
• 40g cherry tomatoes, halved
• 30g low-fat cottage cheese
• 1/4 small red onion, finely diced
• 1 tsp olive oil
• Salt and pepper to taste
• Fresh chives for garnish (optional)

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
2. 2
   Heat the olive oil in a non-stick skillet over medium heat.
3. 3
   Add the diced red onion and sauté for 1-2 minutes until translucent.
4. 4
   Add the baby spinach and cook until wilted, about 1 minute.
5. 5
   Toss in the cherry tomatoes and cook for another minute.
6. 6
   Pour the beaten eggs evenly over the veggies in the skillet.
7. 7
   Cook without stirring until the edges start to set, then spoon cottage cheese onto one half of the omelette.
8. 8
   Once mostly set, fold the omelette in half and cook another 1-2 minutes.
9. 9
   Slide onto a plate and garnish with fresh chives if desired. Serve warm.

📊 Nutritional Information

• Vitamin A: 32% DV
• Vitamin C: 30% DV
• Calcium: 15% DV
• Iron: 13% DV
• Dietary Fiber: 2g
• Potassium: 330mg

💡 Cooking Tips

• Use a non-stick pan for easier omelette flipping.
• Pre-chop veggies the night before for a quicker breakfast.
• Adjust the seasoning to your liking, and sprinkle chili flakes for extra flavor.
• Don’t overcook the eggs to keep the omelette tender.
• For even more protein, add a few pieces of cooked turkey breast.