NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup fresh spinach

0.5 cup bell pepper

0.25 cup red onion

1 oz feta cheese

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup non-fat Greek yogurt

PREPARATION

• 1

  Finely dice the bell pepper and red onion.

• 2

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

• 3

  Heat the ghee in a 10-inch non-stick skillet over medium heat.

• 4

  Add the diced bell pepper and red onion to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender.

• 5

  Add the fresh spinach to the pan and stir for 1 minute until just wilted.

• 6

  Pour the egg mixture over the vegetables, tilting the pan to ensure the eggs cover the entire surface.

• 7

  Allow the eggs to cook undisturbed for 2 minutes, then use a spatula to gently lift the edges, letting any uncooked egg run underneath.

• 8

  Once the top is mostly set, sprinkle the crumbled feta cheese over one half of the omelette.

• 9

  Carefully fold the omelette in half and cook for an additional 60 seconds to warm the cheese.

• 10

  Slide the omelette onto a plate and serve immediately with a dollop of Greek yogurt on the side.