Protein-Packed Veggie Omelette

🥘 Ingredients

• 2 large eggs
• 1 egg white
• 1/4 cup chopped spinach
• 1/4 cup chopped tomatoes
• 2 tablespoons diced onion
• 1/4 cup sliced mushrooms
• 1 tablespoon low-fat milk
• 1 teaspoon olive oil
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Whisk together the eggs, egg white, and milk in a bowl; season with a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and mushrooms to the pan and sauté for 2 minutes until softened.
4. 4
   Stir in the spinach and tomatoes, and cook for another minute.
5. 5
   Pour in the egg mixture evenly over the vegetables. Cook gently, lifting the edges so uncooked eggs flow underneath.
6. 6
   When the omelette is mostly set but still slightly runny on top, carefully fold it in half and let cook for 30 seconds more.
7. 7
   Slide onto a plate, garnish with chopped parsley if desired, and serve hot.

📊 Nutritional Information

• Vitamin A: 21% DV
• Vitamin C: 15% DV
• Calcium: 8% DV
• Iron: 10% DV
• Dietary Fiber: 2g
• Potassium: 320mg
• Magnesium: 12% DV

💡 Cooking Tips

• Use a non-stick skillet to make flipping the omelette easier and to avoid sticking.
• Don’t overcook the eggs – a slightly soft center keeps the omelette moist and tender.
• Feel free to swap in seasonal vegetables for variety and extra nutrition.
• If you like a fluffier omelette, beat the eggs vigorously to incorporate more air before cooking.