Veggie Egg White Omelet with Whole-Grain Toast

Ingredients

• 2 large egg whites (approx 66 g)
• 1 large whole egg (approx 50 g)
• 40 g mixed veggies (onion, tomato, spinach, bell pepper)
• 2 slices whole-grain bread (approx 56 g)
• 5 ml olive oil or cooking spray
• 1 g salt
• 1 g black pepper
• optional fresh herbs 2 g

Preparation

1. Whisk egg whites and whole egg with salt and pepper.
2. Lightly cook chopped vegetables in a non-stick pan with oil.
3. Pour eggs over vegetables and cook until set, folding once.
4. Toast or leave bread slices as preferred.
5. Plate omelet beside the two bread slices.
6. Serve immediately.