Veggie-Packed Classic Omelette Breakfast

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk the eggs with a pinch of salt and pepper.
2. 2
   Heat half the olive oil in a non-stick skillet over medium heat.
3. 3
   Add the sliced mushrooms and sauté until they begin to soften, about 3 minutes.
4. 4
   Add the chopped spinach and diced tomatoes to the skillet, cooking until the spinach wilts.
5. 5
   Pour the beaten eggs over the vegetables, tilting the pan to spread them evenly.
6. 6
   Cook until the edges start to set, then gently fold the omelette in half. Cook for another 2 minutes until fully set.
7. 7
   Meanwhile, toast the whole grain bread and drizzle with the remaining olive oil if desired.
8. 8
   Serve the omelette alongside the toast and sliced banana.

📊 Nutritional Information

• Calories: 440 kcal
• Protein: 20g
• Carbohydrates: 35g
• Fats: 25g
• Fiber: 6g

💡 Cooking Tips

• Use a non-stick skillet to prevent the omelette from sticking and make flipping easier.
• For added flavor, sprinkle some fresh herbs like parsley or chives on top before serving.
• Ensure vegetables are well-cooked before adding the eggs to avoid a watery omelette.
• Use whole grain bread to increase fiber intake and keep you feeling full longer.