NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

1 tsp ghee

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 eggs, egg whites, Greek yogurt, sea salt, and black pepper until completely smooth and slightly frothy.

• 2

  Finely mince the fresh chives and parsley, then stir half of the herbs into the egg mixture.

• 3

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

• 4

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

• 5

  Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan to allow the raw egg to flow into the empty spaces.

• 6

  Once the eggs are mostly set but still slightly moist on top, sprinkle the shredded cheddar cheese and the remaining herbs over one half of the omelette.

• 7

  Carefully fold the omelette in half and cook for another 30-60 seconds until the cheese is melted and the omelette is golden.

• 8

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