Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 1/4 cup chopped bell peppers
• 1/8 cup diced red onion
• 1 tablespoon crumbled feta cheese
• 1 slice whole grain bread
• 1 teaspoon olive oil
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   In a medium bowl, whisk together the eggs and skim milk until well combined.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add chopped onions, bell peppers, and tomatoes. Sauté for 2-3 minutes until slightly softened.
4. 4
   Add spinach and cook for an additional minute until wilted.
5. 5
   Pour the egg mixture over the vegetables in the skillet. Let it cook undisturbed for 1 minute.
6. 6
   Sprinkle feta cheese on top, then gently stir the edges to allow uncooked egg to flow underneath. Cook until just set.
7. 7
   Season omelette with salt and pepper, and gently fold in half. Slide onto a plate.
8. 8
   Meanwhile, toast the whole grain bread to your liking.
9. 9
   Serve the omelette alongside the toast for a balanced, energizing meal.

📊 Nutritional Information

• Vitamin A: 23% DV
• Vitamin C: 40% DV
• Vitamin D: 15% DV
• Calcium: 17% DV
• Iron: 19% DV
• Magnesium: 10% DV
• Fiber: 5g
• Potassium: 13% DV

💡 Cooking Tips

• Use a nonstick pan to reduce the amount of oil needed.
• Pre-chop veggies for quicker morning prep.
• Swap out veggies for your personal favorites to keep things interesting.
• Toast the bread just before serving so it stays crisp.
• If you prefer, use egg whites for a lower-fat option.