Protein-Packed Veggie Omelette with Avocado Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup chopped spinach
• 1/4 cup diced bell pepper (red or yellow)
• 2 cherry tomatoes, halved
• 1 tablespoon low-fat milk
• 1 teaspoon olive oil
• 1 slice whole grain bread
• 1/4 medium ripe avocado
• salt and pepper to taste
• pinch of chili flakes (optional)
• fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Crack eggs into a bowl, add low-fat milk, and whisk until well blended. Season with a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add chopped bell pepper and cook for 2 minutes. Stir in the spinach and cherry tomatoes; sauté for another minute until vegetables soften.
4. 4
   Pour the egg mixture over the veggies. Let it cook for 1-2 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.
5. 5
   Once omelette is set but still moist, fold it in half and slide onto a plate.
6. 6
   Toast the whole grain bread to desired crispness.
7. 7
   Mash the avocado with a pinch of salt, pepper, and chili flakes (if using), then spread evenly on the toast.
8. 8
   Serve the omelette with avocado toast on the side and garnish with fresh parsley.

📊 Nutritional Information

• 6g dietary fiber
• 25% Daily Value Vitamin C
• 18% Daily Value Calcium
• 420mg potassium
• 8% Daily Value Iron

💡 Cooking Tips

• For an extra protein boost, add a tablespoon of cottage cheese to the egg mix.
• Prep your veggies the night before for a quicker morning routine.
• Use a non-stick skillet and medium heat to avoid over-browning the eggs.
• Spread the avocado right before serving to keep it fresh and vibrant.