Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/4 cup chopped spinach
• 1/4 cup diced bell peppers (any color)
• 1/4 cup diced tomatoes
• 1 tablespoon chopped onion
• 1 tablespoon low-fat milk
• 1 slice whole grain bread
• 1 teaspoon olive oil
• Salt and pepper to taste
• Optional: fresh parsley or chives for garnish

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs, egg whites, milk, salt, and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat. Add onions and bell peppers, sauté for 1-2 minutes.
3. 3
   Add tomatoes and spinach, continuing to cook for another minute.
4. 4
   Pour in the egg mixture. Let it cook undisturbed until the edges start to set, then gently lift the edges to allow uncooked egg to flow underneath.
5. 5
   Once the omelette is mostly set, carefully fold it in half and let cook for another 30 seconds.
6. 6
   Meanwhile, toast the whole grain bread until golden brown.
7. 7
   Serve the omelette warm with whole grain toast on the side. Garnish with fresh parsley or chives if desired.

📊 Nutritional Information

• Vitamin A: 32% DV
• Vitamin C: 40% DV
• Calcium: 10% DV
• Iron: 14% DV
• Magnesium: 12% DV
• Potassium: 15% DV
• Fiber: 5g

💡 Cooking Tips

• Use a non-stick skillet for easy omelette flipping and cleanup.
• Dice vegetables uniformly for even cooking and best texture.
• Add a splash of water instead of milk for a fluffier omelette if desired.
• Keep the heat medium-low to prevent burning.
• If you like your toast extra crispy, toast it twice for added crunch.