Steps
- 1
Crack the eggs into a bowl, add milk, salt, and black pepper, then whisk until well combined.
- 2
Heat 1 tablespoon of butter in a large non-stick skillet over medium heat.
- 3
Add the diced bell pepper and chopped spinach to the skillet; sauté for 2-3 minutes until slightly softened.
- 4
Pour half of the egg mixture into the skillet, swirling to evenly coat the base.
- 5
Sprinkle half of the shredded cheddar cheese over the eggs and cook for 3-4 minutes until the eggs are mostly set.
- 6
Fold the omelette in half and slide it onto a plate. Repeat steps 2-5 for the second omelette.
- 7
While making omelettes, toast the bread slices in a toaster or on a pan until golden brown.
- 8
Butter the toast lightly if desired.
- 9
Serve the omelettes with toast and sliced apples on the side.
Tips from the Chef
To save time, prep and chop vegetables the night before.
Use a non-stick skillet to reduce the amount of butter needed.
Serve with a glass of orange juice or milk for added nutrition.
Ingredients
- 8 whole large eggs (beaten)
- 0.25 cup milk (for omelette batter)
- 0.5 cup bell pepper (diced)
- 1 cup baby spinach (chopped)
- 0.5 cup shredded cheddar cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp butter (for cooking)
- 8 slice whole wheat bread
- 2 medium whole apple (sliced for serving)
Nutrition
(per serving)
Calories
448
Protein
25.7 g
Carbs
42.1 g
Fat
19.7 g