NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.25 cup plain Greek yogurt

1.5 oz feta cheese

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 tbsp fresh chives

1 tbsp fresh dill

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 completely smooth and slightly frothy.

• 2

  Finely mince the fresh chives and dill, then fold half of the herbs into the egg mixture.

• 3

  Heat the olive oil in a non-stick skillet over medium-low heat and add the baby spinach, sautéing until just wilted.

• 4

  Pour the egg mixture over the spinach, tilting the pan to ensure even coverage across the surface.

• 5

  As the edges set, gently lift them with a spatula to let the raw egg flow underneath the cooked portion.

• 6

  Once the top is nearly set but still slightly moist, sprinkle the crumbled feta and remaining herbs over one half of the omelet.

• 7

  Fold the omelet in half and cook for another 30 seconds until the cheese is warm and the center is creamy.