NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.25 cup plain Greek yogurt

1 oz sharp cheddar cheese

1 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, and Greek yogurt until the mixture is completely smooth and no yogurt streaks remain.

• 2

  Finely mince the fresh chives and parsley, then stir them into the egg mixture along with the sea salt and black pepper.

• 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 and let it cook undisturbed for 1-2 minutes until the edges begin to set.

• 5

  Use a silicone spatula to gently lift the edges, tilting the pan to allow the uncooked egg to flow underneath.

• 6

  Once the top is mostly set but still slightly moist, sprinkle the shredded cheddar cheese over one half of the omelet.

• 7

  Carefully fold the omelet in half, cover the pan with a lid for 30 seconds to melt the cheese, and slide it onto a plate to serve.