NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup egg whites

0.5 ounce feta cheese

0.5 ounce sharp cheddar cheese

1 tbsp parmesan cheese

1 tsp ghee

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Heat the ghee in a 10-inch non-stick skillet over medium-low heat, swirling to coat the bottom of the pan.

• 3

  Pour the egg mixture into the skillet and let it sit undisturbed for about 1 minute until the edges begin to set.

• 4

  Using a silicone spatula, gently lift the edges and tilt the pan to allow the uncooked egg to flow underneath.

• 5

  Once the top is mostly set but still slightly moist, sprinkle the feta, cheddar, parmesan, chives, parsley, and baby spinach over one half of the omelet.

• 6

  Carefully fold the other half over the filling and cook for another 30-60 seconds until the cheese is melted and gooey.

• 7

  Slide the omelet onto a plate and serve immediately.