Protein-Packed Veggie Omelette with Fresh Tomato Salsa

🥘 Ingredients

• 2 large eggs
• 2 tablespoons low-fat milk
• 1/4 cup diced red bell pepper
• 1/4 cup chopped spinach
• 2 tablespoons diced onion
• 1/4 cup diced fresh tomatoes
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon olive oil
• Salt and pepper to taste
• Pinch of paprika

👨‍🍳 Instructions

1. 1
   In a mixing bowl, whisk together eggs, low-fat milk, salt, pepper, and paprika until fluffy.
2. 2
   Heat olive oil in a non-stick skillet over medium heat. Sauté onion and red bell pepper for 2-3 minutes until slightly softened.
3. 3
   Stir in spinach and cook for another minute.
4. 4
   Pour the egg mixture evenly over the vegetables in the skillet. Cook gently, pulling the edges toward the center with a spatula to allow uncooked egg to flow underneath.
5. 5
   Once the omelette is mostly set but still slightly runny on top, fold it in half and let cook for another 1-2 minutes until fully set.
6. 6
   In a small bowl, combine diced fresh tomatoes and chopped cilantro for the salsa. Season lightly with salt and pepper.
7. 7
   Slide the omelette onto a plate, top with fresh tomato salsa, and enjoy immediately.

📊 Nutritional Information

• Vitamin A: 460 IU
• Vitamin C: 35 mg
• Calcium: 65 mg
• Iron: 2 mg
• Magnesium: 28 mg
• Potassium: 420 mg
• Dietary Fiber: 2 g
• Folate: 60 mcg

💡 Cooking Tips

• Use a good-quality non-stick skillet for easy omelette folding and cleanup.
• Whisk your eggs thoroughly with milk for a lighter, fluffier texture.
• Customize your veggie mix based on what’s fresh or in-season.
• To boost flavor without extra calories, add fresh herbs or a sprinkle of chili flakes.