Veggie-Packed Classic Omelette

🥘 Ingredients

• 2 large eggs
• 1/4 cup chopped spinach
• 1/4 cup diced tomatoes
• 1/4 cup sliced mushrooms
• 1 tablespoon skim milk
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1 slice whole grain bread

👨‍🍳 Instructions

1. 1
   In a bowl, whisk the eggs with skim milk, salt, and pepper until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add mushrooms to the skillet and sauté for 2-3 minutes until softened.
4. 4
   Add spinach and tomatoes to the skillet and cook for another 1-2 minutes.
5. 5
   Pour the egg mixture over the vegetables evenly.
6. 6
   Cook the omelette for 3-4 minutes until the edges start to set.
7. 7
   Gently fold the omelette in half and cook for an additional 1-2 minutes.
8. 8
   Toast the whole grain bread while the omelette finishes cooking.
9. 9
   Serve the omelette with the toasted bread on the side.

📊 Nutritional Information

• Calories: 400 kcal
• Protein: 25g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 5g

💡 Cooking Tips

• Use a non-stick skillet to ensure the omelette doesn’t stick and makes flipping easier.
• Feel free to substitute or add your favorite vegetables to keep the omelette exciting.
• For a fluffier omelette, whisk the eggs thoroughly to incorporate air.
• Toast the bread while cooking the omelette to save time and ensure everything is ready simultaneously.