NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 oz sharp cheddar cheese

1 tsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

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

• 3

  Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the spinach from the pan and set it aside.

• 4

  Pour the egg mixture into the same skillet, letting it sit for 30 seconds before gently lifting the edges with a spatula to allow the uncooked egg to flow underneath.

• 5

  Once the eggs are mostly set but still slightly moist on top, sprinkle the shredded cheddar cheese and the sautéed spinach over one half of the omelette.

• 6

  Fold the omelette in half, cover the pan with a lid for 30 seconds to melt the cheese, then slide it onto a plate and garnish with chopped fresh chives.