Ingredients
- 2 large eggs
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- 1/4 cup chopped spinach
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
Nutritional Information (per serving)
- Calories: 250 kcal
- Protein: 20g
- Fat: 16g
- Carbohydrates: 8g
- Fiber: 2g
- Micronutrients: Vitamin C, Vitamin A, Vitamin K, Folate
Preparation
- In a bowl, whisk together eggs and season with salt and pepper.
- Heat a non-stick skillet over medium heat and coat with cooking spray.
- Add diced vegetables to the skillet and sauté until softened.
- Pour the whisked eggs over the vegetables, ensuring they are evenly distributed.
- Cook until the edges of the omelette start to set, then sprinkle cheese (if using) on one half.
- Carefully fold the omelette in half and cook for another minute until cheese melts and eggs are fully cooked.
- Serve hot with a side of whole-grain toast or avocado slices for added nutrients.
