NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 oz sharp cheddar cheese

1 oz feta cheese

1 tbsp grated parmesan cheese

0.5 tbsp ghee

1 cup 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 large eggs, liquid egg whites, sea salt, and black pepper until the mixture is very frothy and well combined.

• 2

  Heat a 10-inch non-stick skillet over medium-low heat and add the ghee, swirling to coat the surface evenly.

• 3

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then spread it out across the pan.

• 4

  Pour the egg mixture over the spinach and let it sit for 30 seconds until the edges begin to set.

• 5

  Using a silicone spatula, gently lift the edges of the omelette and tilt the pan to let the uncooked egg flow underneath.

• 6

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

• 7

  Fold the omelette in half over the cheese filling and hold for 30 seconds to allow the cheeses to melt.

• 8

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