NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup nonfat Greek yogurt

0.5 oz sharp cheddar cheese

0.5 oz feta cheese

1 tbsp grated parmesan cheese

1 tsp grass-fed butter

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, liquid egg whites, and nonfat Greek yogurt until the mixture is completely smooth and aerated.

• 2

  Season the egg mixture with the sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-low heat and add the grass-fed butter, swirling it to coat the bottom of the pan.

• 4

  Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.

• 5

  Using a silicone spatula, gently lift the edges of the omelet and tilt the pan to allow the uncooked egg to flow underneath.

• 6

  Once the top is mostly set but still slightly moist, sprinkle the cheddar, feta, and parmesan cheese over one half of the omelet.

• 7

  Layer the fresh baby spinach over the cheese and carefully fold the other half of the omelet over the filling.

• 8

  Cover the pan with a lid for 60 seconds to allow the spinach to wilt and the cheeses to become gooey and melted.

• 9

  Slide the omelet onto a plate and serve immediately while warm.