Protein-Packed Veggie Omelette with Whole-Grain Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 50g fresh spinach
• 40g red bell pepper, diced
• 40g white onion, diced
• 40g mushrooms, sliced
• 1 tsp olive oil
• 1 slice whole-grain bread
• Salt and pepper to taste
• Fresh chives (optional)

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together eggs and egg whites with a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onion, bell pepper, and mushrooms to the pan. Sauté for 3-4 minutes until veggies soften.
4. 4
   Add spinach and cook until just wilted, about 1 minute.
5. 5
   Pour egg mixture over vegetables. Let it set for 1-2 minutes, gently lifting the edges for even cooking.
6. 6
   Fold the omelette in half and cook for an additional minute.
7. 7
   Meanwhile, toast the slice of whole-grain bread.
8. 8
   Transfer omelette to a plate, garnish with fresh chives if desired, and serve with toasted bread.

📊 Nutritional Information

• Vitamin A: 34% DV
• Vitamin C: 62% DV
• Vitamin D: 10% DV
• Folate: 19% DV
• Calcium: 12% DV
• Iron: 15% DV
• Magnesium: 13% DV
• Potassium: 15% DV
• Fiber: 5g

💡 Cooking Tips

• To make your omelette extra fluffy, beat the eggs vigorously before cooking.
• Avoid overcooking to keep the vegetables crisp and flavorful.
• Use a quality non-stick skillet to prevent sticking and ease cleanup.
• You can substitute spinach with Swiss chard or kale for variety.