NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 tsp extra virgin olive oil

0.25 cup red bell pepper

0.25 cup red onion

1 cup baby spinach

1 oz feta cheese

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk the eggs and egg whites in a medium bowl with sea salt and black pepper until the mixture is fully combined and slightly frothy.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the diced red bell pepper and red onion until tender.

• 3

  Add the baby spinach to the skillet and cook for one minute until just wilted, then remove the vegetable mixture and set it aside.

• 4

  Pour the egg mixture into the same skillet, letting it set for a moment before gently lifting the edges to allow the liquid egg to flow underneath.

• 5

  Once the eggs are nearly set, distribute the sautéed vegetables and crumbled feta cheese evenly over one half of the omelette.

• 6

  Fold the omelette in half and cook for an additional 30 seconds to melt the cheese, then garnish with fresh chives and parsley before serving.