NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.5 cup egg whites

0.25 cup plain Greek yogurt

0.5 oz sharp cheddar cheese

0 tsp ghee

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, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly frothy.

• 2

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan evenly.

• 3

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

• 4

  Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan to allow the uncooked egg to flow into the empty spaces.

• 5

  Once the top is mostly set but still slightly moist, sprinkle the shredded cheddar cheese, fresh chives, and fresh parsley over one half of the omelette.

• 6

  Carefully fold the omelette in half and cook for another 30-60 seconds until the cheese is melted and the interior is hot.

• 7

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