Vegetable Omelette with Toast

 Vegetable Omelette with Toast

Ingredients:

• 3 large eggs

• 100g of mixed bell peppers (diced)

• 50g of spinach

• 50g of mushrooms (diced)

• 2 slices of whole grain bread

• 50g of low-fat cheese

• 1 tablespoon of olive oil

• Salt to taste

• Pepper to taste

Kitchen Tools Needed:

• Frying pan

• Spatula

• Mixing bowl

• Toaster

Instructions:

• In a mixing bowl, whisk the eggs thoroughly with salt and pepper.

• Heat the olive oil in a frying pan over medium heat.

• Add the diced bell peppers and mushrooms to the pan, sautéing for about 3-4 minutes until softened.

• Add the spinach to the pan and cook until it wilts.

• Pour the whisked eggs over the sautéed vegetables in the frying pan, cooking until the edges start to set.

• Sprinkle the low-fat cheese on top and carefully fold the omelette in half, cooking for another minute until the cheese melts.

• Toast the whole grain bread slices in a toaster until golden brown.

• Serve the vegetable omelette alongside the toast.

Macros:

• Total Calories: 290kcal

• Carbs: 30g

• Proteins: 20g

• Fats: 8g