NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

2 tbsp nonfat Greek yogurt

1 tbsp extra virgin olive oil

1 oz feta cheese

1 cup baby spinach

0.25 cup red bell pepper

0.25 cup red onion

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, Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium heat, then add the diced red onion and red bell pepper, sautéing until they are tender and fragrant.

• 3

  Add the baby spinach to the skillet and cook for about 1 minute until the leaves are just wilted, then spread the vegetables evenly across the pan.

• 4

  Pour the egg mixture over the vegetables, tilting the pan to ensure the eggs cover the entire surface, and cook undisturbed for 2-3 minutes until the edges are set.

• 5

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

• 6

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