NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

0.25 cup non-fat Greek yogurt

1.5 oz cooked chicken breast

1 oz feta cheese

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

1 slice sprouted grain bread

1 tbsp fresh chives

1 tbsp fresh flat-leaf parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the egg whites, Greek yogurt, chopped chives, parsley, sea salt, and black pepper until the mixture is frothy and well-combined.

• 2

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

• 3

  Add the diced cooked chicken breast and fresh baby spinach to the skillet, sautéing for 2 minutes until the spinach is wilted and the chicken is warmed through.

• 4

  Pour the egg white mixture into the skillet, covering the chicken and spinach evenly.

• 5

  Use a spatula to gently lift the edges of the omelet, allowing the uncooked egg to flow underneath until the base is set and the top is slightly moist.

• 6

  Sprinkle the crumbled feta cheese over one half of the omelet, then carefully fold the other half over the filling.

• 7

  Slide the omelet onto a plate and serve immediately with a slice of toasted sprouted grain bread.