Protein-Packed Veggie Omelette with Greek Yogurt & Berries

🥘 Ingredients

• 3 egg whites
• 1 whole egg
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 2 tablespoons chopped red bell pepper
• 1 tablespoon chopped onion
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1/2 cup low-fat Greek yogurt (plain, unsweetened)
• 1/3 cup mixed fresh berries (strawberries, blueberries, raspberries)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the egg whites and whole egg with a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat. Add onions and bell pepper; sauté 2 minutes.
3. 3
   Add spinach and tomatoes, cooking for another minute until slightly wilted.
4. 4
   Pour in the egg mixture, gently pushing the edges toward the center as they set, allowing uncooked egg to flow underneath.
5. 5
   Cook until eggs are mostly set, then fold the omelette in half and cook 1 minute more.
6. 6
   Slide omelette onto a plate. Serve with Greek yogurt topped with mixed berries on the side.

📊 Nutritional Information

• Vitamin C: 38% DV
• Calcium: 19% DV
• Iron: 10% DV
• Vitamin A: 37% DV
• Potassium: 529 mg
• Fiber: 4 g

💡 Cooking Tips

• For an even fluffier omelette, beat a tablespoon of water into your eggs.
• Use a non-stick skillet and low heat to prevent the omelette from browning too much.
• Swap in seasonal veggies to keep things fresh and interesting.
• Double-check all produce is washed and cut evenly for the best texture.