NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

2 oz diced lean ham

0.75 oz shredded sharp cheddar cheese

1 tsp ghee

2 cups baby arugula

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, egg whites, sea salt, and black pepper until the mixture is well combined and slightly frothy.

• 2

  Place a non-stick skillet over medium heat and add the ghee, swirling to coat the bottom of the pan as it melts.

• 3

  Add the diced lean ham to the skillet and sauté for approximately 2 minutes until the edges are golden and fragrant.

• 4

  Pour the whisked egg mixture into the skillet over the ham, tilting the pan to ensure the eggs cover the entire surface evenly.

• 5

  Allow the eggs to cook undisturbed for 2-3 minutes until the edges are set and the center is mostly firm.

• 6

  Sprinkle the shredded sharp cheddar cheese over one half of the omelet, then carefully fold the other half over the cheese using a spatula.

• 7

  Cook for an additional 1 minute to allow the cheese to become gooey and the eggs to finish setting.

• 8

  While the omelet finishes, whisk the extra virgin olive oil and fresh lemon juice in a small bowl, then toss with the baby arugula.

• 9

  Slide the omelet onto a plate and serve immediately alongside the zesty side salad.