Protein-Powered Veggie Omelette with Whole Grain Toast

🥘 Ingredients

• 2 large eggs
• 1/4 cup low-fat milk
• 1/3 cup baby spinach, chopped
• 1/4 red bell pepper, diced
• 1/4 small onion, finely chopped
• 2 cherry tomatoes, halved
• 1 tablespoon low-fat feta cheese, crumbled
• 1 teaspoon olive oil
• 1 slice whole grain bread
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, whisk eggs with low-fat milk, a pinch of salt, and black pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add onions and bell pepper; sauté for 2 minutes until slightly tender.
4. 4
   Add spinach and cherry tomatoes; stir for 1 minute until spinach wilts.
5. 5
   Pour egg mixture over the vegetables in the pan. Cook undisturbed for 2-3 minutes, until the edges set.
6. 6
   Sprinkle feta cheese on top, then gently fold omelette in half. Cook another minute until cooked through.
7. 7
   Simultaneously, toast the slice of whole grain bread.
8. 8
   Serve the omelette with the toast on the side. Enjoy warm!

📊 Nutritional Information

• Vitamin C: 24 mg (from peppers and tomatoes)
• Vitamin A: 900 IU (from spinach and eggs)
• Calcium: 120 mg (from milk and feta)
• Iron: 2 mg (from spinach and eggs)
• Dietary Fiber: 4 g (from vegetables and whole grain bread)
• Potassium: 390 mg
• Sodium: 320 mg

💡 Cooking Tips

• Use a nonstick skillet and lower heat for a perfectly cooked, fluffy omelette.
• Dry the veggies with a paper towel before adding to the omelette to avoid excess moisture.
• Customize with other classic veggies you enjoy—just keep portions balanced for your goals.
• For extra crunch, lightly toast the whole grain bread.