NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup plain non-fat Greek yogurt

1 oz sharp cheddar cheese

1 tsp avocado oil

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and no yogurt lumps remain.

• 2

  Fold in the chopped fresh chives and parsley to distribute the herbs evenly throughout the egg base.

• 3

  Heat the avocado oil in a 10-inch non-stick skillet over medium-low heat, swirling to ensure the surface is well-coated.

• 4

  Pour the egg mixture into the skillet and let it sit for 30 seconds, then gently lift the edges with a silicone spatula to allow the raw egg to flow underneath.

• 5

  When the eggs are nearly set but still slightly moist on top, sprinkle the grated cheddar cheese over one half of the omelette.

• 6

  Carefully fold the omelette in half over the cheese and cook for an additional 60 seconds until the cheese is fully melted and the exterior is lightly golden.

• 7

  Slide the omelette onto a warm plate and serve immediately while the center is creamy.