Protein-Packed Veggie Omelette with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 1 egg white
• 1/4 cup low-fat milk
• 1/4 cup diced bell peppers
• 1/4 cup chopped spinach
• 2 tbsp diced tomatoes
• 1 tbsp chopped onion
• 30g low-fat cheddar cheese
• 1 tsp olive oil
• 1 slice whole wheat bread
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs, egg white, and low-fat milk until light and fluffy.
2. 2
   Heat olive oil in a non-stick skillet over medium heat. Add onions and bell peppers, and sauté for 2 minutes until slightly softened.
3. 3
   Add spinach and tomatoes; cook for another minute.
4. 4
   Pour the egg mixture over the vegetables in the skillet. Let it cook undisturbed for 2 minutes.
5. 5
   Sprinkle cheddar cheese evenly on top, then cover and cook for another 2-3 minutes or until the eggs are set.
6. 6
   Season with salt and pepper to taste. Fold the omelette in half and remove from heat.
7. 7
   While the omelette cooks, toast the whole wheat bread.
8. 8
   Serve the omelette hot with the toast on the side.

📊 Nutritional Information

• Vitamin A: 30% DV
• Vitamin C: 35% DV
• Vitamin D: 10% DV
• Calcium: 18% DV
• Iron: 15% DV
• Potassium: 9% DV
• Dietary Fiber: 5g

💡 Cooking Tips

• To make your omelette extra fluffy, beat the eggs well to add air.
• Use a non-stick skillet and medium heat for even cooking.
• Feel free to swap in different veggies to keep things interesting and colorful.
• Watch the toast to prevent burning—whole wheat browns faster than white bread.