Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 3 large eggs
• 1/4 cup diced bell peppers (mixed colors)
• 1/4 cup spinach leaves, chopped
• 1/4 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1 slice whole grain bread
• Salt and pepper to taste
• Optional: a sprinkle of feta cheese

👨‍🍳 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 the diced bell peppers, mushrooms, and spinach to the skillet. Sauté for 2-3 minutes until the vegetables are tender.
4. 4
   Pour the beaten eggs over the vegetables, ensuring they are evenly distributed.
5. 5
   Cook the omelette for 2-3 minutes until the edges start to set. If using, sprinkle feta cheese on one half.
6. 6
   Carefully fold the omelette in half and cook for another minute until fully set.
7. 7
   Meanwhile, toast the whole grain bread to your desired crispness.
8. 8
   Serve the omelette with the toasted bread on the side. Enjoy warm!

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 25g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 6g
• Vitamin A: 20% DV
• Vitamin C: 30% DV
• Calcium: 15% DV
• Iron: 10% DV

💡 Cooking Tips

• Use a non-stick skillet to ensure the omelette cooks evenly without sticking.
• For added flavor, consider adding fresh herbs like parsley or chives.
• If you prefer a fluffier omelette, add a splash of milk or water to the eggs before beating.
• To keep the whole grain toast crunchy, toast it just before serving.
• Ensure the vegetables are not overcrowded in the skillet to allow proper sautéing.