Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 1/4 cup diced bell pepper
• 1/4 cup chopped mushrooms
• 1 slice whole grain bread
• 1 teaspoon olive oil
• Salt and black pepper to taste
• Optional: pinch of chili flakes or fresh herbs for flavor

👨‍🍳 Instructions

1. 1
   Whisk eggs and egg whites in a bowl with salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Sauté bell pepper and mushrooms for 2 minutes until softened.
4. 4
   Add spinach and tomatoes, cook for 1 minute more.
5. 5
   Pour eggs over the veggies. Let set for 30 seconds, then gently pull the edges toward the center as it cooks.
6. 6
   Continue cooking until set, then fold omelette and slide onto a plate.
7. 7
   While omelette cooks, toast whole grain bread.
8. 8
   Serve the omelette hot with toast on the side. Top with your favorite herbs if desired.

📊 Nutritional Information

• Fiber: 5g
• Vitamin A: 22% DV
• Vitamin C: 35% DV
• Calcium: 11% DV
• Iron: 14% DV
• Potassium: 510mg
• Sodium: 320mg

💡 Cooking Tips

• Use a non-stick skillet for the perfect omelette texture.
• Add a splash of water to your eggs when whisking for extra fluffiness.
• For even more flavor, sprinkle fresh herbs like chives or parsley before serving.
• Always monitor the omelette closely to avoid overcooking.
• Toast can be swapped with whole grain English muffin if preferred.