Veggie-Packed Protein Omelette

🥘 Ingredients

• 2 large eggs
• 1 egg white
• 1/2 cup spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 1/4 small red onion, finely chopped
• 1 tbsp skim milk
• 1 tsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together the eggs, egg white, and milk until well combined.
2. 2
   Heat the olive oil in a non-stick skillet over medium heat.
3. 3
   Add the chopped onion and bell pepper. Sauté for 2-3 minutes until softened.
4. 4
   Add spinach and tomatoes to the skillet, cooking for 1 more minute until the spinach wilts.
5. 5
   Pour the egg mixture evenly over the vegetables. Let cook undisturbed for 1-2 minutes until the edges begin to set.
6. 6
   Using a spatula, gently lift the edges and tilt the pan to let uncooked eggs flow underneath.
7. 7
   When mostly set, fold the omelette in half and cook for another 1 minute until fully cooked through.
8. 8
   Slide onto a plate, sprinkle with fresh parsley, and season with salt and pepper as desired.

📊 Nutritional Information

• Dietary Fiber: 4g
• Sodium: 270mg
• Potassium: 510mg
• Calcium: 110mg
• Iron: 3mg
• Vitamin A: 3200 IU
• Vitamin C: 58mg
• Folate: 85mcg

💡 Cooking Tips

• Use a non-stick skillet to keep your omelette tender and prevent sticking.
• Prepare and chop all vegetables before starting for smooth cooking.
• For added flavor, try a pinch of smoked paprika or herbs.
• Don't overcook the eggs—soft, just-set eggs make the best omelette.