Protein-Packed Veggie Omelette with Avocado Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup diced red bell pepper
• 1/4 cup chopped spinach
• 1/4 cup diced mushrooms
• 1 tablespoon low-fat milk
• 1 tablespoon chopped fresh parsley
• 1 slice whole-grain bread
• 1/4 avocado
• 1/2 teaspoon extra virgin olive oil (for toast)
• Salt and freshly ground black pepper, to taste
• Non-stick spray

👨‍🍳 Instructions

1. 1
   Crack eggs into a small bowl. Add milk, salt, and pepper; whisk until blended.
2. 2
   Heat a non-stick skillet over medium heat and lightly coat with non-stick spray.
3. 3
   Add bell pepper and mushrooms; sauté for 2-3 minutes until tender.
4. 4
   Add spinach; cook for 1 minute until wilted.
5. 5
   Pour egg mixture evenly over the veggies, tilting the pan to cover evenly.
6. 6
   Cook gently, lifting edges with a spatula so uncooked egg flows underneath.
7. 7
   When eggs are set, fold omelette in half and slide onto a plate. Sprinkle with parsley.
8. 8
   Toast the whole-grain bread. Top with mashed avocado and drizzle with olive oil.
9. 9
   Serve omelette with avocado toast on the side.

📊 Nutritional Information

• Dietary fiber: 7g
• Vitamin A: 25% DV
• Vitamin C: 30% DV
• Iron: 12% DV
• Calcium: 10% DV
• Magnesium: 14% DV
• Potassium: 17% DV

💡 Cooking Tips

• For extra flavor and fewer calories, use herbs like dill or chives.
• Use a non-stick pan to avoid sticking without adding extra fat.
• Mash the avocado right before serving to keep it fresh and green.
• You can add a pinch of chili flakes to the avocado toast for a little kick.