Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup low-fat milk
• 1/2 cup spinach, chopped
• 1/4 cup bell pepper, diced
• 2 cherry tomatoes, halved
• 1 tablespoon red onion, diced
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Pinch of black pepper
• Pinch of salt

👨‍🍳 Instructions

1. 1
   Beat eggs with milk, salt, and pepper in a bowl until fully combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add red onion and bell pepper; sauté for 2 minutes until tender.
4. 4
   Add spinach and cherry tomatoes; cook for 1 minute until spinach is wilted.
5. 5
   Pour egg mixture into the skillet and swirl to coat the vegetables evenly.
6. 6
   Cook undisturbed for 2-3 minutes until the edges set, then gently lift edges to let the uncooked eggs flow underneath.
7. 7
   Once almost set, fold omelette in half and cook for an additional minute.
8. 8
   Toast the whole grain bread slice to your liking.
9. 9
   Serve omelette hot with toast on the side.

📊 Nutritional Information

• Vitamin A: 25% DV
• Vitamin C: 45% DV
• Calcium: 12% DV
• Iron: 18% DV
• Dietary Fiber: 5g
• Potassium: 400mg

💡 Cooking Tips

• For extra flavor, add a sprinkle of fresh herbs like parsley or chives after cooking.
• Use a silicone spatula for easy folding and to avoid breaking the omelette.
• Keep heat at medium to prevent the eggs from browning too quickly.
• You can add or swap in other veggies like mushrooms or zucchini for variety.