NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup plain non-fat Greek yogurt

0.5 oz sharp cheddar cheese

0.5 oz feta cheese

1 tbsp grated parmesan cheese

1 tsp ghee

1 tbsp fresh chives

1 tbsp fresh parsley

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a 10-inch non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan evenly.

• 3

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

• 4

  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.

• 5

  Once the top is mostly set but still slightly moist, sprinkle the cheddar, feta, parmesan, chives, and parsley over one half of the omelette.

• 6

  Carefully fold the omelette in half over the filling and slide it onto a plate to serve immediately.