NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 oz sharp cheddar cheese

1 tsp grass-fed butter

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Finely chop the fresh chives and parsley.

• 2

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

• 3

  Heat a non-stick skillet over medium-low heat and add the grass-fed butter to coat the surface.

• 4

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then remove the spinach from the pan and set aside.

• 5

  Pour the egg mixture into the hot skillet, letting it sit for 30 seconds before using a spatula to gently lift the edges, allowing the raw egg to flow underneath.

• 6

  Once the top of the omelette is mostly set but still slightly moist, sprinkle the sharp cheddar cheese, sautéed spinach, and fresh herbs over one half.

• 7

  Carefully fold the omelette in half and cook for another 30 to 60 seconds until the cheese is gooey and completely melted.

• 8

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