Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup low-fat milk
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 1/4 cup chopped bell pepper
• 1 tablespoon chopped onion
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together eggs, milk, salt, and black pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Sauté onions, bell peppers, and spinach for 2-3 minutes until softened.
4. 4
   Add diced tomatoes and cook for another minute.
5. 5
   Pour the egg mixture over the vegetables and cook on low heat until the edges set.
6. 6
   Gently fold the omelette in half and cook for an additional 1-2 minutes until cooked through.
7. 7
   Meanwhile, toast the whole grain bread.
8. 8
   Serve the veggie omelette with the toasted bread on the side.

📊 Nutritional Information

• Fiber: 5g
• Vitamin A: 40% DV
• Vitamin C: 80% DV
• Calcium: 15% DV
• Iron: 14% DV
• Potassium: 11% DV

💡 Cooking Tips

• Use a non-stick pan and low heat to prevent the omelette from sticking and ensure even cooking.
• Chop vegetables finely for a consistent texture and quicker cooking.
• You can prep veggies the night before for a quicker morning routine.
• Avoid overcooking the eggs to keep them fluffy and moist.