Sunrise Power Omelet with Toasted Sourdough

🥘 Ingredients

• 2 large eggs
• 30g baby spinach
• 40g cherry tomatoes, halved
• 30g red bell pepper, diced
• 25g shredded cheddar cheese
• 1 slice sourdough bread (about 40g)
• 1 tsp olive oil
• Salt and black pepper to taste
• 1 tbsp chopped fresh chives (optional)

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add a pinch of salt and black pepper, and whisk until smooth.
2. 2
   Heat 1/2 tsp olive oil in a non-stick pan over medium heat. Add the diced red bell pepper and cook for 2 minutes.
3. 3
   Add the cherry tomatoes and spinach, sauté for 1-2 minutes until the spinach wilts.
4. 4
   Pour the eggs evenly over the veggies. Cook for 30 seconds, gently pulling in the edges with a spatula as they set.
5. 5
   Sprinkle cheddar cheese over the omelet and reduce the heat. Cover and cook for another 1-2 minutes until the cheese melts and the eggs are set.
6. 6
   Meanwhile, toast the sourdough bread to your preferred crispness.
7. 7
   Transfer the omelet to a plate, fold gently, and sprinkle with fresh chives if desired. Serve immediately with the toasted sourdough on the side.

📊 Nutritional Information

• Vitamin A: 17% DV
• Vitamin C: 49% DV
• Calcium: 16% DV
• Iron: 13% DV
• Dietary Fiber: 3g
• Potassium: 430mg
• Folate: 21% DV

💡 Cooking Tips

• Use a non-stick pan to ensure your omelet comes out perfectly fluffy.
• For an extra flavor boost, rub your toasted sourdough with a raw garlic clove before serving.
• If you’re short on time, prep chopped veggies the night before.
• Be gentle folding the omelet to keep it soft and airy.