Protein-Powered Vegetable Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 30g low-fat cottage cheese
• 40g baby spinach, chopped
• 40g bell pepper, diced
• 30g cherry tomatoes, halved
• 1 small green onion, finely sliced
• 1 slice whole grain bread
• 1 tsp olive oil
• Salt and black pepper to taste
• Fresh parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add cottage cheese, and whisk until well combined. Season with a pinch of salt and black pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat. Add bell pepper and sauté for 2 minutes.
3. 3
   Add the green onion and spinach, and cook until wilted, about 1-2 minutes.
4. 4
   Pour in the egg mixture and sprinkle cherry tomatoes on top. Cook gently until the eggs are mostly set. Fold the omelette in half and cook for another minute.
5. 5
   Meanwhile, toast the whole grain bread to your liking.
6. 6
   Slide the omelette onto a plate, garnish with fresh parsley if desired, and serve with the toasted bread.

📊 Nutritional Information

• Vitamin A: 32% DV
• Vitamin C: 45% DV
• Calcium: 18% DV
• Iron: 13% DV
• Dietary Fiber: 5g
• Potassium: 420mg

💡 Cooking Tips

• Use a non-stick skillet to make flipping the omelette easier without added fats.
• Pre-chop all veggies to speed up cooking time.
• For extra flavor, sprinkle a pinch of chili flakes or herbs into the eggs before cooking.
• Ensure veggies are evenly diced for uniform cooking.