NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

2 oz nitrate-free turkey breast

1 oz feta cheese

1 cup asparagus

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Prepare the asparagus by trimming the woody ends and cutting the spears into 1-inch pieces.

• 2

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

• 3

  Heat the extra virgin olive oil in a 10-inch non-stick skillet over medium heat.

• 4

  Add the chopped asparagus and diced turkey breast to the skillet, sautéing for 3-4 minutes until the asparagus is bright green and tender-crisp.

• 5

  Pour the egg mixture into the skillet, tilting the pan to ensure the eggs cover the vegetables and turkey evenly.

• 6

  Reduce the heat to medium-low and allow the eggs to cook undisturbed until the edges are set and the center is mostly firm.

• 7

  Sprinkle the crumbled feta cheese and minced fresh chives over one half of the omelette.

• 8

  Carefully fold the omelette in half using a wide spatula and cook for an additional 1 minute to allow the cheese to soften.

• 9

  Slide the omelette onto a plate and serve immediately while warm.