Protein-Packed Veggie Omelette with Whole-Grain Toast

🥘 Ingredients

• 2 large eggs
• 2 large egg whites
• 1/4 cup diced bell pepper
• 1/4 cup chopped spinach
• 1/4 cup diced tomato
• 1/4 cup chopped onion
• 40g low-fat feta cheese
• 1 slice whole-grain bread
• 1 tsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Crack the eggs and egg whites into a bowl. Add salt and pepper, then whisk until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add onions and bell pepper, and sauté for 2 minutes until slightly softened.
4. 4
   Add tomatoes and spinach, cooking for 1 more minute.
5. 5
   Pour the egg mixture over the vegetables. Let it cook undisturbed for 1-2 minutes.
6. 6
   Sprinkle feta cheese evenly on top.
7. 7
   Fold the omelette in half and cook until eggs are set (about 2 more minutes).
8. 8
   Toast the whole-grain bread.
9. 9
   Serve the omelette with toast on the side. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Fiber: 6g
• Vitamin A: 35% DV
• Iron: 18% DV
• Calcium: 22% DV
• Vitamin C: 54% DV
• Potassium: 520mg
• Magnesium: 15% DV

💡 Cooking Tips

• Use a non-stick skillet to minimize oil and calories.
• Chop all veggies ahead of time for a quick, seamless cooking process.
• Cook on medium heat to prevent the eggs from becoming rubbery.
• Add chili flakes for a bit of heat, or swap in your favorite seasonal vegetables.