Start your day right with this Veggie-Packed Omelette with Avocado Toast, a nutritious and satisfying breakfast loaded with protein from eggs, healthy fats from avocado, and a burst of fresh veggies. Fluffy eggs folded around sautéed spinach, tomatoes, bell peppers, and onions create a colorful, flavorful omelette, while toasted sourdough and creamy avocado add crunch and creaminess. Ready in just 15 minutes, this meal is perfect for busy mornings when you want something wholesome, energizing, and delicious. Drizzle with hot sauce for a spicy kick!

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1
Calories: ~450 kcal per serving
Protein: ~25g per serving

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Ingredients

For the Omelette:

• 2 large eggs
• 1 tablespoon milk (optional, for extra fluffiness)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup cherry tomatoes, halved
• 1/4 cup spinach, chopped
• 1/4 cup bell peppers, sliced (any color)
• 1/4 cup onion, diced
• 1 teaspoon olive oil or butter
• 1 teaspoon hot sauce (optional, for topping)

For the Sides:

• 1/2 avocado, sliced
• 1 slice sourdough bread, toasted
• 1 teaspoon butter or a drizzle of olive oil (for the toast)
• Pinch of salt and black pepper (for seasoning avocado)

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Instructions

1. Prepare the Omelette Mix:

• In a medium bowl, whisk together the eggs, milk (if using), salt, and black pepper until well combined and slightly frothy.

1. Sauté the Veggies:

• Heat the olive oil or butter in a non-stick skillet over medium heat. Add the diced onions, sliced bell peppers, and halved cherry tomatoes. Sauté for 3 minutes, stirring occasionally, until the veggies soften.
• Stir in the chopped spinach and cook for another 1 minute, until it wilts.

1. Cook the Omelette:

• Pour the whisked egg mixture evenly over the sautéed veggies in the skillet. Let it cook undisturbed for 2–3 minutes, until the edges set.
• Gently flip or fold the omelette in half. Continue cooking for 1–2 minutes, until the eggs are fully set but still tender. Remove from heat.

1. Prepare the Sides:

• While the omelette cooks, toast the sourdough bread to your desired crispness. Spread with butter or drizzle with olive oil.
• Slice the avocado and season with a pinch of salt and black pepper for added flavor.

1. Serve and Enjoy:

• Plate the warm omelette alongside the toasted sourdough and sliced avocado. Drizzle the omelette with hot sauce for a zesty finish, if desired. Dig in immediately for the best texture!

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Tips for Success

• Veggie Variations: Swap in mushrooms, zucchini, or kale for a twist on the veggies—use whatever you have on hand for a fridge-clearing breakfast.
• Make It Fluffier: Adding milk helps create a lighter omelette, but you can skip it for a dairy-free version or use a plant-based alternative.
• Protein Boost: Add cooked turkey bacon, feta cheese, or chickpeas to the omelette for even more protein.
• Meal Prep: Prep the veggies the night before and store in the fridge for an ultra-quick morning assembly.
• Spice Level: Adjust the hot sauce to your taste, or try sriracha or a dash of chili flakes for extra heat.

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Why You’ll Love This Breakfast

This Veggie-Packed Omelette with Avocado Toast is a powerhouse of nutrition, combining high-protein eggs with fiber-rich veggies and heart-healthy fats from avocado. It’s quick, customizable, and keeps you full and energized all morning. Whether you’re fueling up for a workout or a busy day, this balanced meal delivers on flavor and health benefits without any fuss.

Try this energizing breakfast and share your plate! Tag us with #VeggieOmeletteBreakfast on social media. Happy cooking! 🥚🥑