Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/2 cup diced bell peppers (mixed colors)
• 1/4 cup chopped spinach
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon diced red onion
• 1 teaspoon olive oil
• 2 slices whole grain bread
• Salt and freshly ground pepper, to taste
• Fresh parsley, for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs, skim milk, salt, and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Sauté red onion and bell peppers until slightly tender, about 2-3 minutes.
4. 4
   Add spinach and cherry tomatoes, cooking for another minute until spinach wilts.
5. 5
   Pour the egg mixture over the veggies in the skillet, swirling to evenly distribute.
6. 6
   Cook gently for 2-3 minutes until the eggs begin to set.
7. 7
   Fold the omelette in half and cook for another minute until fully set.
8. 8
   Meanwhile, toast the whole grain bread slices until golden.
9. 9
   Serve the omelette hot with toast on the side, garnished with fresh parsley if desired.

📊 Nutritional Information

• Fiber: 7g
• Vitamin A: 38% DV
• Vitamin C: 54% DV
• Iron: 17% DV
• Calcium: 20% DV
• Potassium: 13% DV

💡 Cooking Tips

• To make your omelette fluffier, whisk the eggs thoroughly with milk.
• Use a nonstick skillet for easy flipping and cleanup.
• Prep all vegetables before starting to save time during cooking.
• Feel free to swap veggies based on your preference, but keep portions for nutrition balance.
• Keep the heat at medium to avoid browning the eggs too quickly.