Protein-Packed Veggie Omelette with Greek Yogurt

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/4 cup chopped tomatoes
• 1/4 cup chopped spinach
• 2 tablespoons diced red bell pepper
• 2 tablespoons diced onion
• 1/4 cup sliced mushrooms
• 1 teaspoon olive oil
• Salt and black pepper to taste
• 50g low-fat Greek yogurt (plain)
• Fresh parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together the eggs and egg whites with a pinch of salt and pepper.
2. 2
   Heat the olive oil in a non-stick skillet over medium heat.
3. 3
   Sauté onions, bell pepper, and mushrooms for 2-3 minutes until softened.
4. 4
   Add tomatoes and spinach, and continue to cook for 1 minute.
5. 5
   Pour the egg mixture over the vegetables and gently stir to combine, then let cook undisturbed for 2-3 minutes until the edges set.
6. 6
   Carefully fold the omelette in half and cook for another 1-2 minutes until fully set.
7. 7
   Slide the omelette onto a plate and add a dollop of Greek yogurt on top.
8. 8
   Garnish with fresh parsley if desired, and serve immediately.

📊 Nutritional Information

• Vitamin A: 32% of daily value
• Vitamin C: 38% of daily value
• Calcium: 14% of daily value
• Iron: 18% of daily value
• Magnesium: 10% of daily value
• Fiber: 3g per serving
• Potassium: 470mg per serving
• Folate: 16% of daily value

💡 Cooking Tips

• Pre-chop all vegetables in advance to speed up your morning routine.
• Use a well-seasoned non-stick pan to prevent the omelette from sticking.
• For extra flavor, add a pinch of dried oregano or basil.
• Make sure not to overcook the omelette to keep it light and fluffy.
• If you prefer, you can substitute Greek yogurt with low-fat cottage cheese.