Veggie-Packed Classic Omelette Breakfast

🥘 Ingredients

• 2 large eggs
• 1/4 cup diced bell peppers (any color)
• 1/4 cup chopped spinach
• 1/4 cup sliced mushrooms
• 1 small tomato, diced
• 1 tablespoon olive oil
• 1 slice whole grain bread
• Salt and pepper to taste
• Optional: a sprinkle of low-fat cheese

👨‍🍳 Instructions

1. 1
   In a bowl, beat the eggs with a pinch of salt and pepper until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add the bell peppers, mushrooms, and spinach to the skillet. Sauté for 3-4 minutes until vegetables are softened.
4. 4
   Pour the beaten eggs over the vegetables, ensuring even distribution.
5. 5
   Add diced tomatoes on top. Cook until the eggs are set, about 2-3 minutes. If desired, sprinkle with low-fat cheese and fold the omelette in half.
6. 6
   Toast the whole grain bread to your preference.
7. 7
   Serve the vegetable omelette with the toast on the side.

📊 Nutritional Information

• Calories: approximately 350 kcal
• Protein: 20g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 5g

💡 Cooking Tips

• Use fresh vegetables for the best flavor and texture.
• To make the omelette fluffier, add a tablespoon of water or milk when beating the eggs.
• Prevent the egg from sticking by ensuring the skillet is properly heated and use enough oil.
• Customize the omelette with your favorite vegetables or herbs to keep things interesting.