Protein-Packed Veggie Omelette with Wholegrain Toast

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/4 cup low-fat milk
• 1/3 cup diced bell peppers (red, yellow, or green)
• 1/4 cup diced onion
• 1/4 cup fresh spinach
• 2 cherry tomatoes, halved
• 1 slice wholegrain bread
• 1 tsp olive oil
• Salt and pepper to taste
• Optional: Few fresh parsley leaves for garnish

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together eggs, egg whites, and low-fat milk until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add diced onion and bell peppers to the pan; sauté for 2-3 minutes until softened.
4. 4
   Add spinach and cherry tomatoes, cook for 1 more minute.
5. 5
   Pour the egg mixture over the vegetables. Let it cook undisturbed for about 2 minutes, until the edges set.
6. 6
   Gently lift the edges with a spatula and tilt the pan to let uncooked egg flow underneath. Cook another 1-2 minutes until set.
7. 7
   Carefully fold the omelette in half and cook for 1 more minute.
8. 8
   Meanwhile, toast the wholegrain bread.
9. 9
   Serve the omelette with the toast on the side. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 23% DV
• Vitamin C: 54% DV
• Calcium: 17% DV
• Iron: 16% DV
• Magnesium: 14% DV
• Fiber: 5g

💡 Cooking Tips

• Use a non-stick skillet for easiest omelette flipping and minimal oil.
• You can add or swap in veggies like mushrooms or zucchini as you prefer.
• Toast the bread while cooking the omelette to save time.
• Add a dash of chili flakes if you like a little heat.
• Be careful not to overcook the eggs to keep the omelette fluffy and moist.