Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1 egg white
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 2 tbsp diced red bell pepper
• 2 tbsp chopped red onion
• 1/4 cup low-fat shredded cheddar cheese
• 1 tsp olive oil
• 1 slice whole grain bread
• Salt and black pepper to taste
• Optional: Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs and egg white with a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add the onion, bell pepper, and spinach. Sauté for 2-3 minutes until softened.
4. 4
   Add the tomatoes and cook for another minute.
5. 5
   Pour the egg mixture into the skillet, allowing it to set slightly before gently lifting the edges with a spatula.
6. 6
   Sprinkle cheese evenly over the omelette. Cover and cook for 1-2 minutes until the eggs are set and the cheese is melted.
7. 7
   Fold the omelette in half and slide onto a plate.
8. 8
   Toast the whole grain bread to your preferred crispness.
9. 9
   Serve omelette with toast on the side. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 22% DV
• Vitamin C: 38% DV
• Iron: 12% DV
• Calcium: 18% DV
• Potassium: 11% DV
• Fiber: 5g

💡 Cooking Tips

• Beat the eggs thoroughly for a fluffier omelette.
• Use a non-stick skillet to avoid using extra oil and make cleanup easy.
• For extra flavor, add a pinch of smoked paprika or chili flakes.
• If you prefer dairy-free, substitute cheese with nutritional yeast for a cheesy taste.
• Always toast the bread just before serving to keep it crispy.