NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 tsp grass-fed ghee

0.5 cup red bell pepper

1 cup baby spinach

2 slices sprouted grain protein bread

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small mixing bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.

• 2

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

• 3

  Add the diced red bell peppers to the skillet and sauté for 3-4 minutes until they become tender and develop slight golden edges.

• 4

  Add the baby spinach to the pan and toss with the peppers for about 30 seconds until the leaves are just wilted.

• 5

  Pour the egg mixture over the vegetables and reduce the heat to medium-low, allowing the eggs to set around the edges.

• 6

  Gently lift the edges of the omelette with a silicone spatula, tilting the pan to let the raw egg flow underneath.

• 7

  Once the center is mostly set but still slightly moist, fold the omelette in half and cook for an additional 30 seconds.

• 8

  While the omelette finishes, toast the sprouted grain bread until it reaches your desired level of crispness.

• 9

  Slide the omelette onto a plate and serve immediately alongside the warm protein toast.