NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 oz sharp cheddar cheese

0.5 oz feta cheese

1 tbsp parmesan cheese

1 tsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Place a non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the bottom is evenly coated.

• 3

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then spread the leaves out evenly across the pan.

• 4

  Pour the egg mixture over the spinach and let it cook undisturbed for about 30 to 60 seconds until the edges begin to set.

• 5

  Using a silicone spatula, gently lift the edges of the omelette and tilt the pan so the uncooked egg flows underneath.

• 6

  Once the top is mostly set but still looks slightly moist, sprinkle the shredded cheddar, crumbled feta, and parmesan cheese over one half of the eggs.

• 7

  Carefully fold the other half of the omelette over the cheese and cover the pan with a lid for 30 seconds to allow the cheeses to melt completely.

• 8

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