NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 oz sharp cheddar cheese

1 oz feta cheese

1 tbsp parmesan cheese

1 tsp ghee

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 eggs, liquid egg whites, sea salt, and black pepper until the mixture is light and frothy.

• 2

  Heat the ghee in a 10-inch non-stick skillet over medium-low heat, swirling to coat the entire surface of the pan.

• 3

  Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.

• 4

  Use a silicone spatula to gently lift the edges of the omelette, tilting the pan to allow the uncooked eggs to flow underneath.

• 5

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

• 6

  Top the cheese with the fresh chives and parsley, then carefully fold the omelette in half using the spatula.

• 7

  Cook for another 60 seconds until the cheese is gooey and melted, then slide the omelette onto a plate and serve immediately.