Protein-Packed Veggie Omelette with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/2 cup spinach, chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup mushrooms, sliced
• 1 tbsp low-fat milk
• 1 tsp olive oil
• Salt and pepper to taste
• 1 slice whole wheat bread
• Optional: 1 tbsp crumbled feta cheese
• 1 small tomato, sliced (for garnish)

👨‍🍳 Instructions

1. 1
   Crack the eggs and egg whites into a bowl. Add low-fat milk, salt, and pepper, and whisk until well combined.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add bell pepper and mushrooms. Sauté for 2 minutes or until softened.
4. 4
   Add chopped spinach and cook until just wilted, about 1 minute.
5. 5
   Pour the egg mixture over the veggies. Let it cook for 1-2 minutes, then gently lift the edges with a spatula to allow uncooked eggs to flow underneath.
6. 6
   If using, sprinkle feta cheese across the omelette.
7. 7
   Once eggs are mostly set, fold the omelette in half and cook for another minute.
8. 8
   Meanwhile, toast the whole wheat bread.
9. 9
   Serve omelette with toast and garnish with sliced tomato.

📊 Nutritional Information

• Fiber: 6g
• Vitamin C: 45mg
• Calcium: 120mg
• Iron: 3mg
• Vitamin A: 2200 IU
• Potassium: 520mg

💡 Cooking Tips

• Pre-chop all veggies the night before for a speedy morning prep.
• Cook on low to medium heat to keep your omelette fluffy and prevent burning.
• Wipe excess moisture from veggies before adding eggs for a firmer omelette.
• For extra flavor, add a sprinkle of fresh herbs like parsley or chives.