NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 oz sharp cheddar cheese

1 tbsp feta cheese

1 tbsp parmesan cheese

1 cup baby spinach

0.5 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  In a medium bowl, whisk the whole eggs, egg whites, sea salt, and black pepper vigorously until the mixture is very frothy and well-combined.

• 2

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

• 3

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then remove the spinach and set it aside on a small plate.

• 4

  Pour the egg mixture into the hot skillet, allowing it to sit undisturbed for about 30 seconds until the edges begin to set.

• 5

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

• 6

  Once the top is mostly set but still slightly moist, sprinkle the sharp cheddar, feta, and sautéed spinach over one half of the eggs.

• 7

  Carefully fold the empty half of the omelet over the filling and cook for another 60 seconds until the cheese is gooey and melted.

• 8

  Slide the omelet onto a plate and garnish with the parmesan cheese and sliced green onions before serving.