Protein-Packed Veggie Omelette with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1/4 cup diced red bell pepper
• 1/4 cup chopped spinach
• 2 tablespoons diced onion
• 1/4 cup chopped tomato
• 1 tablespoon shredded reduced-fat cheddar cheese
• 1 teaspoon olive oil
• 1 slice whole wheat bread
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add onion and bell pepper; sauté for 2 minutes until slightly softened.
4. 4
   Add spinach and tomato; cook for another 2 minutes until spinach wilts.
5. 5
   Pour the egg mixture evenly over the veggies in the skillet.
6. 6
   Sprinkle cheddar cheese on top. Cover and cook for 2-3 minutes until eggs are set.
7. 7
   Fold the omelette in half and slide onto a plate.
8. 8
   Lightly toast the whole wheat bread and serve on the side.

📊 Nutritional Information

• Vitamin A: 22% DV
• Vitamin C: 38% DV
• Calcium: 14% DV
• Iron: 13% DV
• Dietary Fiber: 4g
• Folate: 12% DV
• Potassium: 410mg

💡 Cooking Tips

• Add a splash of water to eggs for a fluffier omelette.
• Use fresh veggies for better flavor and texture.
• Cooking on low to medium heat helps prevent eggs from overcooking.
• You can prepare the chopped veggies in advance to save time in the morning.