Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/4 cup diced red bell pepper
• 1/4 cup chopped spinach
• 2 tablespoons diced onion
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon low-fat milk
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and pepper to taste
• Fresh parsley (optional)

👨‍🍳 Instructions

1. 1
   Whisk eggs, egg whites, milk, salt, and pepper together in a bowl.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onion and bell pepper, sauté for 2-3 minutes until they begin to soften.
4. 4
   Add spinach and cherry tomatoes, cooking for another 1-2 minutes.
5. 5
   Pour the egg mixture over the veggies, tilting the pan to spread evenly.
6. 6
   Cook for 3-4 minutes until eggs are mostly set, then carefully fold the omelette.
7. 7
   Toast the whole grain bread slice separately.
8. 8
   Serve omelette with toast on the side, garnished with chopped parsley if desired.

📊 Nutritional Information

• Fiber: 4g
• Calcium: 110mg
• Vitamin A: 28% DV
• Vitamin C: 40% DV
• Iron: 12% DV
• Potassium: 420mg

💡 Cooking Tips

• Beat eggs thoroughly for a fluffier texture.
• Use a non-stick skillet for easy omelette folding.
• Pre-chop vegetables the night before for a faster morning prep.
• Be careful not to overcook the eggs to keep the omelette tender.