Quick Veggie Omelette with Toast and Fruit
A fast, nutritious breakfast for a family of four featuring fluffy veggie omelettes, whole wheat toast, and fresh fruit slices.
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.