NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

0.25 cup non-fat Greek yogurt

1 oz cooked chicken breast

1.5 oz feta cheese

2 cup fresh baby spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Add the cherry tomatoes and baby spinach to the skillet, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.

• 4

  Stir in the diced cooked chicken breast and spread the ingredients evenly across the bottom of the pan.

• 5

  Pour the egg white mixture into the skillet, tilting the pan to ensure it covers all the vegetables and chicken.

• 6

  Let the omelette cook undisturbed for 3-4 minutes until the edges are firm and the center is mostly set.

• 7

  Sprinkle the crumbled feta cheese over one half of the omelette, then carefully fold the other half over the filling.

• 8

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