NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 oz sharp cheddar cheese

1 oz feta cheese

1 tbsp parmesan cheese

0.5 tbsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.

• 2

  Heat 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.

• 4

  Pour the egg mixture into the skillet, letting it sit for 30 seconds until the edges begin to set.

• 5

  Gently lift the edges with a spatula, allowing the uncooked egg to flow underneath until the base is firm but the top is still slightly moist.

• 6

  Sprinkle the cheddar, feta, parmesan, and sautéed spinach over one half of the omelette.

• 7

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

• 8

  Slide the omelette onto a plate and serve immediately while hot.