Protein-Packed Veggie Omelette with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/4 cup diced red bell pepper
• 1/4 cup diced spinach
• 2 tbsp chopped red onion
• 1 tbsp low-fat milk
• 1/4 tsp black pepper
• 1/8 tsp salt
• 1 tsp olive oil
• 1 slice whole wheat bread
• Optional: 1 tbsp crumbled feta cheese
• Fresh herbs (parsley or chives) for topping

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together eggs, egg whites, milk, salt, and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add red onion and bell pepper; sauté for 2 minutes until softened.
4. 4
   Add spinach and cook for another minute.
5. 5
   Pour egg mixture over veggies in the pan.
6. 6
   Cook for 2-3 minutes until eggs start to set, then gently lift the edges to let uncooked egg run under.
7. 7
   If desired, sprinkle feta cheese over omelette.
8. 8
   Fold omelette in half and cook for 1 more minute.
9. 9
   Toast one slice of whole wheat bread.
10. 10
    Serve omelette with toast on the side, garnish with fresh herbs.

📊 Nutritional Information

• Vitamin A: 22% DV
• Vitamin C: 35% DV
• Calcium: 15% DV
• Iron: 12% DV
• Dietary Fiber: 4g
• Potassium: 410mg
• Vitamin B12: 18% DV

💡 Cooking Tips

• Whisk eggs until frothy for a fluffier omelette.
• Use a nonstick pan to prevent sticking with minimal oil.
• You can prep the veggies the night before to save time in the morning.
• Adjust seasoning to your taste, add a pinch of chili flakes for a kick.
• Be mindful when folding to keep the omelette intact.