NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.75 cup egg whites

1 tsp avocado oil

1 cup baby spinach

0.25 cup red bell pepper

0.25 cup red onion

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium heat and add the avocado oil, swirling to coat the surface evenly.

• 3

  Add the diced red onion and red bell pepper to the skillet, sautéing for 3 to 4 minutes until the onions are translucent and the peppers are tender-crisp.

• 4

  Toss in the baby spinach and cook for about 1 minute, just until the leaves have wilted down.

• 5

  Pour the egg mixture over the sautéed vegetables, reducing the heat to medium-low to ensure a slow, even cook without browning the bottom too quickly.

• 6

  Use a silicone spatula to gently lift the edges of the omelet, allowing the raw egg to flow underneath until the base is mostly set.

• 7

  Sprinkle the crumbled feta cheese over one half of the omelet, then carefully fold the other half over the filling.

• 8

  Cover the pan with a lid for 30 seconds to allow the feta to soften and the center to finish setting.

• 9

  Slide the omelet onto a plate and garnish with the freshly snipped chives before serving.