Wholesome Veggie Omelette with Whole Wheat Toast

🥘 Ingredients

• 2 large eggs
• 30 ml skim milk
• 1/4 cup chopped spinach
• 1/4 cup diced bell peppers (red or yellow)
• 1/4 cup diced tomatoes
• 1 tablespoon chopped onion
• 1 teaspoon olive oil
• 1 slice whole wheat bread
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   In a bowl, whisk together eggs, skim milk, salt and pepper.
2. 2
   Heat olive oil in a non-stick pan over medium heat.
3. 3
   Add onion and bell peppers; sauté for 2 minutes until slightly soft.
4. 4
   Add tomatoes and spinach; cook for another 1-2 minutes.
5. 5
   Pour the egg mixture over the veggies; let it set for 30 seconds, then gently stir to create soft folds.
6. 6
   Cook omelette until eggs are just set. Fold in half and slide onto a plate.
7. 7
   Meanwhile, toast the whole wheat bread.
8. 8
   Serve the omelette with the toast on the side. Enjoy warm!

📊 Nutritional Information

• Vitamin A: 35% DV
• Vitamin C: 40% DV
• Calcium: 10% DV
• Iron: 15% DV
• Fiber: 5g
• Sodium: 320mg
• Potassium: 420mg

💡 Cooking Tips

• For a fluffier omelette, avoid overmixing the eggs before cooking.
• Feel free to add a sprinkle of fresh herbs like parsley for extra flavor.
• If you want more fullness, pair with a cup of green tea or a small fruit like an apple.
• Cook the veggies until just tender to retain their nutrients and vibrant color.
• Watch for any signs of browning—low heat ensures a soft, moist omelette.