Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 3 large eggs
• 1/4 cup diced bell peppers (mixed colors)
• 1/4 cup diced onions
• 1/4 cup spinach leaves, chopped
• 1 small tomato, diced
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1 slice whole grain bread
• Optional: a sprinkle of low-fat cheese

👨‍🍳 Instructions

1. 1
   In a bowl, beat the eggs with a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add diced onions and bell peppers; sauté until softened.
4. 4
   Add spinach and tomatoes; cook until the spinach wilts.
5. 5
   Pour the beaten eggs over the vegetables, tilting the skillet to spread the eggs evenly.
6. 6
   Cook until the eggs are set, then fold the omelette in half.
7. 7
   Toast the whole grain bread to your preference.
8. 8
   Serve the omelette with the toast on the side.

📊 Nutritional Information

• Calories: Approximately 400 kcal
• Protein: 25g
• Carbohydrates: 35g
• Fat: 18g
• Fiber: 6g

💡 Cooking Tips

• Ensure the skillet is properly heated before adding vegetables to prevent sticking.
• Use a non-stick pan to reduce the need for excessive oil.
• Fresh vegetables enhance the flavor and nutritional value, so use what's in season.
• To make the omelette fluffier, add a tablespoon of milk or water to the eggs before beating.