NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 oz feta cheese

0.5 oz sharp cheddar cheese

1 tbsp parmesan cheese

1 tsp ghee

1 cup baby spinach

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sourdough bread

PREPARATION

• 1

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

• 2

  Finely chop the fresh chives and parsley, then set them aside with the crumbled feta, shredded cheddar, and grated parmesan.

• 3

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

• 4

  Add the baby spinach to the pan and sauté for 1 minute until just wilted, then remove the spinach and set aside.

• 5

  Pour the egg mixture into the same skillet. Use a rubber spatula to gently push the cooked edges toward the center, tilting the pan to let the raw egg flow into the empty spaces.

• 6

  Once the eggs are mostly set but still slightly moist on top, sprinkle the three cheeses, sautéed spinach, and fresh herbs over one half of the omelet.

• 7

  Carefully fold the other half of the omelet over the filling and let it sit for 30 seconds to allow the cheese to melt.

• 8

  Slide the omelet onto a plate and serve immediately with a toasted slice of sourdough bread.