Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1 large egg white
• 1/2 cup diced bell peppers
• 1/4 cup diced tomatoes
• 1/4 cup chopped spinach
• 1/4 cup diced onions
• 1 tablespoon low-fat milk
• 1 teaspoon olive oil
• Sprinkle of black pepper
• Pinch of salt
• 1 slice whole grain bread

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together eggs, egg white, low-fat milk, salt, and black pepper until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell peppers, sauté for 2 minutes until softened.
4. 4
   Add tomatoes and spinach, cook for another minute.
5. 5
   Pour the egg mixture into the skillet, ensuring it covers the veggies evenly.
6. 6
   Cook for 2-3 minutes, gently lifting the edges to let uncooked egg flow underneath.
7. 7
   Fold the omelette in half and cook for another minute until set.
8. 8
   While the omelette cooks, toast the slice of whole grain bread.
9. 9
   Serve the omelette with the toasted bread. Enjoy warm!

📊 Nutritional Information

• Vitamin C: 58% DV (from bell peppers and tomatoes)
• Iron: 17% DV
• Calcium: 10% DV
• Dietary Fiber: 4g
• Potassium: 13% DV
• Vitamin A: 30% DV

💡 Cooking Tips

• For extra flavor, add a dash of paprika or fresh herbs like parsley.
• Non-stick pans make omelette flipping easier and reduce the need for extra oil.
• Prepare and chop your veggies the night before to save time in the morning.
• Be careful not to overcook the eggs—they should remain moist and tender.