Protein-Packed Veggie Omelette with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/4 cup diced bell peppers (mixed colors)
• 1/4 cup fresh baby spinach
• 2 tbsp chopped red onion
• 1/4 cup cherry tomatoes, halved
• 1 slice whole wheat bread
• 1 tsp olive oil
• Salt and pepper to taste
• Optional: Fresh parsley or chives for garnish

👨‍🍳 Instructions

1. 1
   Crack 2 large eggs into a bowl, add 2 egg whites, and whisk until well combined. Season with a little salt and pepper.
2. 2
   Heat 1 tsp olive oil in a non-stick skillet over medium heat.
3. 3
   Add chopped red onion, bell peppers, and cherry tomatoes. Sauté for 2-3 minutes until slightly softened.
4. 4
   Add spinach and cook for 1 more minute until wilted.
5. 5
   Pour the egg mixture over the vegetables and let it cook undisturbed for 2-3 minutes until the edges begin to set.
6. 6
   Use a spatula to gently lift the edges and allow uncooked egg to flow underneath.
7. 7
   When mostly set, carefully fold the omelette in half and cook for another minute.
8. 8
   Meanwhile, toast 1 slice of whole wheat bread.
9. 9
   Serve the omelette hot, garnished with fresh parsley or chives, and enjoy with the toast on the side.

📊 Nutritional Information

• Vitamin C: 45 mg
• Vitamin A: 520 IU
• Calcium: 110 mg
• Iron: 3 mg
• Fiber: 5 g
• Potassium: 470 mg
• Sodium: 270 mg

💡 Cooking Tips

• Beat the egg whites separately for a fluffier omelette.
• Use a good non-stick pan to prevent sticking and minimize oil.
• Add a sprinkle of chili flakes if you like a hint of heat.
• You can prep veggies the night before to save time.
• Watch the toast carefully to avoid burning.