NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

2 large eggs

0.25 cup non-fat Greek yogurt

1 oz feta cheese

1 cup baby spinach

0.5 cup sliced mushrooms

0.25 cup red bell pepper

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  In a medium bowl, whisk together the egg whites, whole eggs, Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.

• 2

  Heat the olive oil in a non-stick skillet over medium heat.

• 3

  Add the sliced mushrooms and diced red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender and the mushrooms are golden.

• 4

  Stir in the baby spinach and cook just until wilted, about 1 minute.

• 5

  Pour the egg mixture over the sautéed vegetables, tilting the pan to ensure even coverage.

• 6

  Let the eggs cook undisturbed for 2-3 minutes, then gently lift the edges with a spatula to allow uncooked egg to flow underneath.

• 7

  Once the top is mostly set, sprinkle the feta cheese over one half of the omelette.

• 8

  Carefully fold the omelette in half and cook for another 30-60 seconds to melt the cheese.

• 9

  Slide the omelette onto a plate and garnish with freshly chopped chives before serving.