NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 tsp extra virgin olive oil

0.5 cup red bell pepper

0.5 cup baby bella mushrooms

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

  In a medium non-stick skillet, heat the extra virgin olive oil over medium heat.

• 2

  Add the diced red onion, red bell pepper, and baby bella mushrooms to the skillet and sauté for 4-5 minutes until the vegetables are tender and fragrant.

• 3

  Add the baby spinach to the skillet and cook for 1 minute until just wilted.

• 4

  While the vegetables cook, whisk together the large eggs, liquid egg whites, sea salt, and black pepper in a small bowl until well combined.

• 5

  Pour the egg mixture over the sautéed vegetables in the skillet, ensuring the liquid covers the entire surface.

• 6

  Reduce the heat to medium-low and cover the skillet with a lid for 3-4 minutes, or until the eggs are mostly set on top.

• 7

  Sprinkle the crumbled feta cheese, fresh chives, and fresh parsley over one half of the omelette.

• 8

  Carefully fold the omelette in half using a spatula and cook for another 30 seconds to melt the cheese slightly.

• 9

  Slide the omelette onto a plate and serve immediately.