Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 3 large eggs
• 30g low-fat cheddar cheese, shredded
• 50g baby spinach, chopped
• 50g tomato, diced
• 40g bell pepper, chopped
• 30g onion, finely diced
• 1 slice whole grain bread
• 1 tsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onion and bell pepper, sauté for 2-3 minutes until softened.
4. 4
   Stir in the tomato and spinach, cook for another 1-2 minutes until spinach is wilted.
5. 5
   Pour the eggs evenly over the vegetables in the pan.
6. 6
   Sprinkle shredded cheddar cheese over the top.
7. 7
   Cook for 2-3 minutes until the edges start to set, then gently fold the omelette in half.
8. 8
   Continue to cook for another 1-2 minutes until eggs are cooked through and cheese is melted.
9. 9
   Meanwhile, toast the whole grain bread slice.
10. 10
    Serve the omelette hot with the toast on the side. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 21% DV
• Vitamin C: 36% DV
• Calcium: 19% DV
• Iron: 14% DV
• Fiber: 4g
• Potassium: 470mg

💡 Cooking Tips

• Use a non-stick skillet to prevent sticking and ensure easy folding.
• Pre-chop veggies the night before for a quick morning start.
• Cook the omelette on medium-low heat for a tender texture.
• For extra flavor, add a pinch of paprika or mixed dried herbs.
• Always watch the eggs to avoid overcooking!