NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 tbsp non-fat Greek yogurt

1 oz sharp cheddar cheese

1 oz feta cheese

1 tbsp parmesan cheese

1 tsp grass-fed butter

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 whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and no yogurt streaks remain.

• 2

  Finely mince the fresh chives and parsley, then set aside half for garnish.

• 3

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

• 4

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

• 5

  Using a silicone spatula, gently lift the edges of the omelette and tilt the pan to allow the uncooked egg to flow underneath the cooked portion.

• 6

  Once the top is mostly set but still slightly moist, sprinkle the shredded cheddar, crumbled feta, and half of the fresh herbs over one side of the omelette.

• 7

  Carefully fold the omelette in half over the cheese filling and cook for another 60 seconds until the cheese is gooey and melted.

• 8

  Slide the omelette onto a plate and finish with a dusting of parmesan cheese and the remaining fresh herbs.