Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 2 tablespoons low-fat milk
• 1/4 cup diced bell peppers (red, green, or yellow)
• 1/4 cup baby spinach, chopped
• 2 tablespoons diced tomatoes
• 1 tablespoon chopped onion
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and pepper to taste
• Optional: 1 tablespoon crumbled feta cheese

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together eggs, milk, salt, and pepper until fluffy.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell peppers to the pan and sauté for 2 minutes until slightly softened.
4. 4
   Stir in spinach and tomatoes, cooking for another minute.
5. 5
   Pour egg mixture over vegetables, swirling to coat the pan evenly.
6. 6
   Cook gently, lifting edges to allow uncooked egg to flow underneath. Sprinkle feta, if using.
7. 7
   Once the omelette is mostly set, fold it in half and cook for 30 seconds more.
8. 8
   Meanwhile, toast the whole grain bread.
9. 9
   Serve the omelette with toast on the side. Enjoy warm!

📊 Nutritional Information

• Vitamin A: 28% of daily value
• Vitamin C: 45% of daily value
• Iron: 10% of daily value
• Calcium: 15% of daily value
• Fiber: 6g
• Potassium: 12% of daily value

💡 Cooking Tips

• Use a non-stick skillet to prevent the omelette from sticking.
• Chop vegetables in advance for a quicker prep time in the morning.
• For extra fluffiness, let the eggs sit for a minute after whisking.
• Careful not to overcook the omelette to keep it soft and moist.