NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 tbsp plain non-fat Greek yogurt

1 oz sharp cheddar cheese

0.5 oz feta cheese

1 tbsp parmesan cheese

1 tsp ghee

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  In a medium bowl, whisk the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and frothy.

• 2

  Melt the ghee in a 10-inch non-stick skillet over medium-low heat, ensuring the bottom and sides of the pan are well-coated.

• 3

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted, spreading it evenly across the surface of the pan.

• 4

  Pour the egg mixture over the spinach and let it sit undisturbed for 30 seconds, then use a silicone spatula to gently lift the edges, allowing the raw egg to flow underneath.

• 5

  Once the top of the omelette is mostly set but still slightly moist, sprinkle the cheddar, feta, parmesan, chives, and parsley over one half.

• 6

  Carefully fold the omelette in half over the cheese filling and cook for another 60 seconds until the cheese is gooey and the exterior is lightly browned.