Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 3 large eggs
• 1/4 cup diced bell peppers
• 1/4 cup chopped spinach
• 1/4 cup sliced mushrooms
• 1 tablespoon olive oil
• 2 slices whole grain bread
• 1/2 cup fresh mixed berries
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, whisk the eggs with a pinch of salt and pepper until well beaten.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add diced bell peppers and sliced mushrooms to the skillet, sautéing until softened, about 3-4 minutes.
4. 4
   Add chopped spinach and cook until wilted, approximately 1-2 minutes.
5. 5
   Pour the beaten eggs over the vegetables, tilting the skillet to ensure even distribution.
6. 6
   Cook the omelette until the edges begin to set, then gently fold it in half and continue cooking until fully set.
7. 7
   Meanwhile, toast the whole grain bread slices to your desired level of crispiness.
8. 8
   Serve the omelette alongside the toasted bread and a bowl of fresh mixed berries.

📊 Nutritional Information

• Calories: 550 kcal
• Protein: 25g
• Carbohydrates: 45g
• Fat: 25g
• Fiber: 8g

💡 Cooking Tips

• Use a non-stick skillet to make flipping the omelette easier.
• Feel free to substitute vegetables based on your preference or seasonal availability.
• For added flavor, sprinkle some fresh herbs like parsley or chives on top of the omelette.
• To reduce calories, you can use egg whites or a mix of whole eggs and egg whites.