Vegetable and Cheese Omelet with Whole Grain Toast
A fluffy omelet filled with spinach and red bell pepper, topped with melted cheddar cheese, served with buttered whole wheat toast
Vegetable and Cheese Omelet with Whole Grain Toast is a breakfast recipe ready in about 18 minutes. Each serving has approximately 613 kcal, 37g protein, 31g carbs, 40g fat. It fits a high-protein diet.
Heat the butter in a non-stick skillet over medium heat
Whisk together the eggs until well combined
Sauté the spinach and bell pepper in the skillet until softened, about 2 minutes
Pour the eggs over the vegetables and cook until the bottom is set
Sprinkle the cheddar cheese over half of the omelet
Fold the omelet in half and slide onto a plate
Toast the whole wheat bread until golden brown
Serve the omelet with the toasted bread on the side