NUTRITION

SERVINGS

INGREDIENTS

3 large pasture-raised eggs

0.5 cup liquid egg whites

1.5 oz feta cheese

0.25 cup non-fat Greek yogurt

1 tsp grass-fed ghee

1 tbsp fresh dill

1 tbsp fresh parsley

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the pasture-raised eggs, liquid egg whites, non-fat Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.

• 2

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

• 3

  Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then spread it out evenly across the pan.

• 4

  Pour the egg mixture over the spinach and let it sit undisturbed for about 2 minutes until the edges begin to set.

• 5

  Sprinkle the crumbled feta cheese, fresh dill, and fresh parsley over one half of the eggs.

• 6

  Carefully fold the plain half of the omelette over the filling and cook for another 1 minute until the cheese is slightly softened and the eggs are fully cooked.

• 7

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