Breakfast: Grilled Chicken and Vegetable Omelette with Whole Grain Toast
A high-protein breakfast featuring grilled chicken, eggs, spinach, bell peppers, and whole grain toast with olive oil.
Breakfast: Grilled Chicken and Vegetable Omelette with Whole Grain Toast is a breakfast recipe ready in about 25 minutes. Each serving has approximately 909 kcal, 94g protein, 54g carbs, 37g fat. It fits a high-protein diet.
Preheat a non-stick pan over medium heat and add a small amount of olive oil.
In a bowl, whisk the eggs and add the chopped spinach and bell peppers.
Pour the egg mixture into the pan and cook until the eggs are set, about 3-4 minutes.
Use a spatula to gently lift the edges of the omelette and cook until the bottom is golden brown.
Flip the omelette and cook for another 2-3 minutes until the top is set.
Place the grilled chicken breast on a plate and serve with the omelette and whole grain toast.
Season with salt and pepper to taste.
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