Protein-Powered Veggie Omelet with Sliced Avocado

🥘 Ingredients

• 2 large eggs
• 50g spinach, chopped
• 50g cherry tomatoes, halved
• 30g red bell pepper, diced
• 1 tbsp low-fat milk
• 1 tsp olive oil
• 40g avocado, sliced
• Salt and black pepper to taste
• Fresh parsley (optional)

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add milk, salt, and pepper. Whisk until well combined.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add bell pepper and cook for 2 minutes until soft.
4. 4
   Add spinach and cherry tomatoes; sauté for another 1-2 minutes.
5. 5
   Pour the egg mixture evenly over the veggies. Let it cook for 2-3 minutes without stirring.
6. 6
   Gently lift the edges to let uncooked egg flow underneath. Cook until the omelet is just set.
7. 7
   Fold the omelet in half and slide onto a plate.
8. 8
   Top with fresh avocado slices and garnish with parsley if desired.

📊 Nutritional Information

• Vitamin A: 22% Daily Value
• Vitamin C: 35% Daily Value
• Vitamin K: 56% Daily Value
• Folate: 18% Daily Value
• Iron: 14% Daily Value
• Calcium: 10% Daily Value
• Dietary Fiber: 4g

💡 Cooking Tips

• Use a nonstick skillet for easier omelet flipping.
• Pre-chop your veggies to save time in the morning.
• Don’t overcook the eggs to keep the omelet fluffy and tender.
• You can swap spinach for kale or Swiss chard for variety.