Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 2 tablespoons low-fat milk
• 1/4 cup diced red bell pepper
• 1/4 cup chopped spinach
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon chopped red onion
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and pepper to taste
• Fresh chives (optional, for garnish)

👨‍🍳 Instructions

1. 1
   Whisk the eggs and milk together in a bowl until well combined. Add a pinch of salt and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add red onion and red bell pepper. Sauté for 2-3 minutes until softened.
4. 4
   Add cherry tomatoes and spinach. Cook for another 1-2 minutes until spinach is wilted.
5. 5
   Pour the egg mixture over the veggies and let it cook undisturbed for 1 minute.
6. 6
   Gently lift the edges of the omelette, allowing uncooked egg to flow underneath. Cook until nearly set, about 2-3 minutes.
7. 7
   Fold the omelette in half and slide onto a plate.
8. 8
   While the omelette cooks, toast the whole grain bread.
9. 9
   Serve omelette with toasted bread on the side and garnish with fresh chives if desired.

📊 Nutritional Information

• Vitamin A: 800 IU
• Vitamin C: 30 mg
• Calcium: 110 mg
• Iron: 2 mg
• Dietary Fiber: 5 g
• Potassium: 400 mg
• Magnesium: 38 mg
• Folate: 70 mcg

💡 Cooking Tips

• Use a nonstick skillet for an easy omelette release and cleanup.
• Customize the veggies based on your refrigerator stock for variety.
• Toast can be swapped with a different whole grain for more fiber.
• Avoid overcooking the eggs to maintain a soft, fluffy texture.