Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 3 large eggs
• 1/2 cup chopped spinach
• 1/3 cup diced tomatoes
• 1/4 cup diced bell pepper
• 1/4 cup chopped onion
• 1/4 cup low-fat shredded cheddar cheese
• 1 slice whole grain bread
• 1 tsp olive oil
• Pinch of black pepper
• Pinch of salt

👨‍🍳 Instructions

1. 1
   Heat olive oil in a non-stick skillet over medium heat.
2. 2
   Add onions and bell pepper; sauté until slightly softened, about 2 minutes.
3. 3
   Add spinach and tomatoes, cooking for an additional 1 minute.
4. 4
   In a bowl, whisk eggs with salt and black pepper, then pour over the veggies in the skillet.
5. 5
   Sprinkle shredded cheddar cheese evenly over the eggs.
6. 6
   Cook until the eggs are mostly set, then fold the omelette in half and finish cooking for 1-2 more minutes.
7. 7
   Meanwhile, toast the whole grain bread slice.
8. 8
   Serve the omelette with the toast on the side. Enjoy hot!

📊 Nutritional Information

• Fiber: 5g
• Vitamin C: 35mg (39% DV)
• Vitamin A: 750 IU (15% DV)
• Iron: 2mg (11% DV)
• Calcium: 180mg (18% DV)
• Potassium: 410mg (9% DV)
• Magnesium: 42mg (10% DV)

💡 Cooking Tips

• For a fluffier omelette, add a tablespoon of water or milk when whisking the eggs.
• Use a non-stick skillet to reduce the need for excess oil and prevent sticking.
• Feel free to swap in any other non-starchy veggies you enjoy for variety.
• Monitor the eggs closely to prevent overcooking and keep them tender.
• Always ensure eggs are fully cooked for food safety.