NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup bell peppers

1 oz sharp cheddar cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.

• 2

  Add the diced bell peppers to the skillet and sauté for 3-4 minutes until they are tender-crisp and slightly caramelized.

• 3

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

• 4

  Pour the egg mixture into the skillet over the peppers, tilting the pan to ensure the eggs cover the entire surface.

• 5

  Let the eggs cook undisturbed for about 1 minute, then use a silicone spatula to gently lift the edges, allowing the raw egg to flow underneath.

• 6

  Once the eggs are mostly set but still slightly moist on top, sprinkle the shredded sharp cheddar cheese over one half of the omelette.

• 7

  Carefully fold the other half of the omelette over the cheese and cook for another 60 seconds until the cheese is fully melted.

• 8

  Slide the omelette onto a plate, garnish with freshly minced chives, and serve immediately.