NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 tbsp nonfat Greek yogurt

1 oz sharp cheddar cheese

0.5 oz feta cheese

1 tbsp grated parmesan cheese

0.5 tbsp ghee

1 cup fresh baby spinach

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

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

• 3

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then remove the spinach and set aside.

• 4

  Pour the egg mixture into the same skillet, letting it sit for 30 seconds before gently lifting the edges with a spatula to let the raw egg flow underneath.

• 5

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

• 6

  Fold the omelette in half, cover the pan with a lid for 30 seconds to melt the cheese, then slide onto a plate and serve immediately.