NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

1 oz feta cheese

1 cup baby spinach

1 tbsp fresh chives

1 tbsp fresh parsley

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, crumbled feta, chopped chives, and chopped parsley until well combined.

• 2

  In a separate medium bowl, whisk the eggs and egg whites with sea salt and black pepper until the mixture is frothy.

• 3

  Heat the olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted, then remove and set aside.

• 4

  Pour the egg mixture into the same skillet, reducing heat to medium-low, and cook until the edges are set and the center is slightly soft.

• 5

  Spread the creamy herb mixture and sautéed spinach over one half of the omelette, then carefully fold the other half over the filling.

• 6

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