NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

2 tbsp Greek yogurt

0.75 oz cheddar cheese

0.5 oz feta cheese

1 tbsp parmesan cheese

1 tsp grass-fed butter

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, vigorously whisk the eggs, egg whites, and Greek yogurt until the mixture is completely smooth and slightly frothy.

• 2

  Finely mince the fresh chives and parsley, then set aside.

• 3

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

• 4

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

• 5

  Use a spatula to gently push the cooked edges toward the center, tilting the pan to allow the raw egg to flow into the empty spaces.

• 6

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

• 7

  Season with sea salt and black pepper, then carefully fold the omelette in half over the filling.

• 8

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