NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.5 cup egg whites

1 oz sharp cheddar cheese

1 tsp 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 and egg whites until completely combined and slightly frothy.

• 2

  Finely mince the chives and parsley, then stir them into the egg mixture along with the sea salt and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Using a spatula, gently lift the edges and tilt the pan to allow the uncooked egg to flow underneath.

• 7

  Once the top is mostly set but still slightly moist, sprinkle the shredded sharp cheddar cheese over one half of the omelette.

• 8

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