Veggie-Packed Power Omelette

🥘 Ingredients

• 2 large eggs
• 50g baby spinach
• 40g cherry tomatoes, halved
• 30g red bell pepper, diced
• 20g red onion, thinly sliced
• 20g low-fat cheddar cheese, grated
• 1 tsp olive oil
• Salt and black pepper to taste
• Optional: fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, season with salt and black pepper, and whisk well.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add red onion and bell pepper; sauté for 2 minutes until slightly softened.
4. 4
   Stir in baby spinach and cherry tomatoes; cook for 1-2 minutes until spinach wilts.
5. 5
   Pour whisked eggs over the vegetables in the skillet.
6. 6
   Cook gently, stirring occasionally, until the eggs just begin to set.
7. 7
   Sprinkle cheese evenly over the omelette.
8. 8
   Fold the omelette in half and cook for another minute until cheese melts.
9. 9
   Serve hot, garnished with fresh parsley if desired.

📊 Nutritional Information

• Vitamin A: 32% of daily value
• Vitamin C: 35% of daily value
• Calcium: 18% of daily value
• Iron: 16% of daily value
• Fiber: 3g

💡 Cooking Tips

• Use a non-stick skillet to prevent the omelette from sticking and to minimize oil usage.
• Prep all veggies ahead of time for a faster cooking process.
• If you prefer a fluffier omelette, add a splash of milk to the eggs before whisking.
• Cook on medium heat to avoid overbrowning the eggs.