This document presents a delicious and nutritious recipe for a veggie omelet paired with whole grain toast. Perfect for breakfast or brunch, this dish is not only easy to prepare but also customizable to suit your taste preferences. With a blend of fresh vegetables and protein-rich eggs, this meal is a great way to start your day.
Ingredients
- 2 large eggs
- Salt and pepper, to taste
- 1 tablespoon milk or unsweetened almond milk
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 1 small bell pepper, chopped
- 1 small zucchini, chopped
- 2 slices of whole-grain bread
- Butter or margarine, optional
Directions
- In a small bowl, whisk the eggs with salt, pepper, and milk.
- In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and zucchini, and cook until tender, about 5 minutes.
- Pour the egg mixture into the skillet and let it cook until set on the bottom, about 2–3 minutes.
- Using a spatula, fold the omelet in half and cook for another minute, or until set on the other side.
- Toast the whole-grain bread to your desired level of doneness and spread with butter or margarine, if desired.
- Serve the veggie omelet with the whole-grain toast on the side. Enjoy!
Tips
This recipe can be adapted to your taste preferences and dietary needs. You can also use different vegetables, seasonings, and cheese.
