NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 tbsp plain Greek yogurt

1 oz sharp cheddar cheese

0.5 oz feta cheese

1 tbsp parmesan cheese

0.5 tbsp 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, liquid egg whites, and plain Greek yogurt until the mixture is completely smooth and slightly frothy.

• 2

  Finely mince the fresh chives and parsley, then set them aside for the filling.

• 3

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

• 4

  Pour the egg mixture into the skillet, letting it sit undisturbed for about 30 seconds until the edges begin to set.

• 5

  Use a silicone spatula to gently push the cooked edges toward the center, tilting the pan to let the raw egg flow into the empty spaces.

• 6

  Once the base is mostly set but the top still looks slightly moist, sprinkle the cheddar, feta, parmesan, and fresh herbs over one half of the omelet.

• 7

  Season the interior with sea salt and black pepper before carefully folding the empty half over the cheese filling.

• 8

  Cover the pan with a lid for 30 to 60 seconds to ensure the cheese is perfectly melted while keeping the center creamy.

• 9

  Slide the finished omelet onto a plate and serve immediately.