High-Protein Veggie Omelette

1.In a medium bowl, whisk together the eggs, low-fat milk, salt, and black pepper until fully combined and slightly frothy.

2.Heat olive oil in a non-stick skillet over medium heat until shimmering.

3.Add the diced red bell pepper, green bell pepper, and red onion to the skillet. Sauté for 2-3 minutes until vegetables are slightly softened but still vibrant.

4.Add the chopped spinach and diced tomatoes to the skillet and cook for an additional 1-2 minutes until spinach wilts.

5.Pour the egg mixture evenly over the sautéed vegetables in the skillet, tilting the pan to spread the eggs evenly.

6.Allow the eggs to cook undisturbed for about 2 minutes until the edges begin to set.

7.Sprinkle the shredded low-fat cheddar cheese evenly over the omelette.

8.Using a spatula, gently lift one edge of the omelette and fold it over to cover half, creating a half-moon shape.

9.Cook for another 1-2 minutes until the cheese melts and the eggs are fully set but still moist.

10.Slide the omelette onto a plate and garnish with chopped fresh parsley if desired.

11.Serve immediately for a warm, nutrient-dense, low-carb breakfast ideal for blood sugar control.