Protein-Packed Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 50g spinach, chopped
• 40g red bell pepper, diced
• 40g onion, finely chopped
• 40g mushrooms, sliced
• 1 tsp olive oil
• 1 slice whole grain bread
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a medium bowl, whisk together eggs and egg whites. Season with salt and black pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add onion, bell pepper, and mushrooms. Sauté for 2-3 minutes until softened.
4. 4
   Add spinach and cook for 1 minute until wilted.
5. 5
   Pour egg mixture over the veggies. Let it cook undisturbed for 2 minutes, then gently lift the edges to allow uncooked egg to flow underneath.
6. 6
   When the omelette is almost set, fold it in half and cook for another minute.
7. 7
   Meanwhile, toast the whole grain bread.
8. 8
   Serve the omelette garnished with parsley, alongside the toast.

📊 Nutritional Information

• Vitamin A: 965 IU
• Vitamin C: 56 mg
• Calcium: 130 mg
• Iron: 3 mg
• Magnesium: 44 mg
• Sodium: 423 mg
• Potassium: 490 mg
• Dietary Fiber: 5 g

💡 Cooking Tips

• For an even fluffier omelette, beat the eggs vigorously to incorporate more air.
• Use a nonstick skillet and a little oil to prevent sticking and reduce cleanup.
• Add extra veggies or swap according to your taste for variety.
• Be careful not to overcook the omelette to keep it tender.
• You can make this recipe dairy-free by omitting any cheese if you wish to add.