High-Protein Veggie Omelette

1In a medium bowl, whisk together the eggs (3 large), low-fat milk (2 tablespoons), salt (¼ teaspoon), and black pepper until fully combined and slightly frothy.

2Heat olive oil (½ teaspoon) in a non-stick skillet over medium heat until shimmering.

3Add the diced red bell pepper (¼ cup), green bell pepper, and red onion to the skillet. Sauté for 2-3 minutes until vegetables are slightly softened but still vibrant.

4Add the chopped spinach and diced tomatoes (¼ cup) to the skillet and cook for an additional 1-2 minutes until spinach wilts.

5Pour the egg mixture evenly over the sautéed vegetables in the skillet, tilting the pan to spread the eggs (3 large) evenly.

6Allow the eggs (3 large) to cook undisturbed for about 2 minutes until the edges begin to set.

7Sprinkle the shredded low-fat cheddar cheese (2 tablespoons) evenly over the omelette.

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

9Cook for another 1-2 minutes until the cheese melts and the eggs (3 large) are fully set but still moist.

10Slide the omelette onto a plate and garnish with chopped fresh parsley (1 tablespoon) if desired.

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