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A nutritious and protein-rich breakfast to kickstart your day with energy.

Chop the red bell pepper, onion, and tomato into small pieces.
In a bowl, beat the eggs with milk, cumin powder, turmeric powder, black pepper, and salt.
Heat olive oil in a non-stick pan over medium heat.
Add the chopped onion and sauté until translucent.
Add the red bell pepper and tomato, cook for another 2 minutes.
Add spinach and cook until wilted.
Pour the egg mixture over the vegetables in the pan.
Cook until the omelette is set and golden brown on the bottom.
Fold the omelette in half and serve with toasted whole grain bread.

Chop the red bell pepper, onion, and tomato into small pieces.

In a bowl, beat the eggs with milk, cumin powder, turmeric powder, black pepper, and salt.

Heat olive oil in a non-stick pan over medium heat.

Add the chopped onion and sauté until translucent.

Add the red bell pepper and tomato, cook for another 2 minutes.

Add spinach and cook until wilted.

Pour the egg mixture over the vegetables in the pan.

Cook until the omelette is set and golden brown on the bottom.

Fold the omelette in half and serve with toasted whole grain bread.