NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cremini mushrooms

2 cup baby spinach

1 tbsp ghee

1 oz feta cheese

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Clean and thinly slice the cremini mushrooms, ensuring they are dry for optimal browning.

• 2

  Heat the ghee in a 10-inch non-stick skillet over medium heat until shimmering.

• 3

  Add the mushrooms to the pan and sauté for 5-6 minutes until golden brown and all moisture has evaporated.

• 4

  Toss in the baby spinach and cook for 1 minute until just wilted, then remove the vegetables from the pan and set aside.

• 5

  In a medium bowl, vigorously whisk the whole eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.

• 6

  Wipe the skillet clean if needed and pour in the egg mixture, reducing the heat to medium-low.

• 7

  Use a silicone spatula to gently lift the edges of the eggs, allowing the raw liquid to flow underneath until the base is set.

• 8

  Spread the sautéed mushrooms, spinach, feta cheese, and fresh chives over one half of the omelette.

• 9

  Carefully fold the omelette in half and slide it onto a plate to serve immediately.