Protein-Powered Veggie Omelette with Toasted Rye

🥘 Ingredients

• 2 large eggs
• 2 egg whites
• 1/4 cup chopped cherry tomatoes
• 1/4 cup chopped spinach
• 1/4 cup diced bell pepper
• 1/4 cup diced mushrooms
• 1 tablespoon low-fat feta cheese
• 1 slice rye bread
• 1 teaspoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs and egg whites with a pinch of salt and pepper.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Sauté bell peppers and mushrooms for 2 minutes until they begin to soften.
4. 4
   Add tomatoes and spinach, cooking for another 1-2 minutes until wilted.
5. 5
   Pour eggs into the pan, swirling to evenly distribute the veggies.
6. 6
   Sprinkle feta cheese over the top. Cook for 2-3 minutes until the edges are set.
7. 7
   Gently fold the omelette in half and cook another minute until cooked through.
8. 8
   Toast the slice of rye bread until golden and crisp.
9. 9
   Serve the omelette hot with toasted rye on the side. Garnish with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 40% DV
• Vitamin C: 55% DV
• Calcium: 15% DV
• Iron: 18% DV
• Magnesium: 10% DV
• Dietary Fiber: 4g
• Potassium: 15% DV

💡 Cooking Tips

• Use a non-stick skillet for an easy omelette flip.
• Feel free to swap in your favorite in-season veggies.
• Rye bread offers extra fiber and a lower glycemic index to help keep you full.
• If you prefer a dairy-free option, omit the feta or substitute with a plant-based cheese.