Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 3 large eggs (or 2 eggs + 2 egg whites for even lower calories)
• 1/4 cup diced red bell pepper
• 1/4 cup baby spinach leaves, chopped
• 1/4 cup diced mushrooms
• 1/4 cup diced tomato
• 1 tbsp diced red onion
• 1 tsp olive oil
• 1 slice whole grain bread
• Salt and pepper to taste
• Pinch of smoked paprika (optional)

👨‍🍳 Instructions

1. 1
   Crack the eggs (and egg whites, if using) into a bowl. Whisk until well combined with a pinch of salt and pepper.
2. 2
   Heat the olive oil in a non-stick skillet over medium heat.
3. 3
   Add the onion and bell pepper. Sauté for 1-2 minutes until beginning to soften.
4. 4
   Add mushrooms and continue cooking another 2 minutes.
5. 5
   Stir in the chopped spinach and tomato, cooking just until spinach wilts.
6. 6
   Pour the eggs evenly over the vegetables. Cook gently, using a spatula to lift the edges until mostly set.
7. 7
   Gently fold the omelette in half and cook 1 minute more, until just cooked through.
8. 8
   Meanwhile, toast the whole grain bread.
9. 9
   Serve omelette hot with toast on the side. Sprinkle with smoked paprika if desired.

📊 Nutritional Information

• Vitamin A: 22% DV
• Vitamin C: 45% DV
• Calcium: 13% DV
• Iron: 17% DV
• Dietary Fiber: 6g
• Potassium: 520mg
• Magnesium: 14% DV

💡 Cooking Tips

• For extra flavor, use fresh herbs like parsley or chives.
• Be sure not to overcook the omelette for a tender texture.
• If you prefer even fewer calories, use more egg whites in place of whole eggs.
• Spray oil can be used for an even lower fat version.
• Always check bread ingredients if you have wheat allergies.