NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

3 oz cooked chicken breast

0.5 cup baby spinach

0.25 cup sliced mushrooms

1 tsp ghee

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Prepare the filling by finely shredding or dicing the pre-cooked chicken breast.

• 2

  In a small non-stick skillet, melt half of the ghee over medium heat and sauté the sliced mushrooms until they are golden brown.

• 3

  Add the baby spinach to the skillet and sauté for about 30 seconds until just wilted, then remove the vegetables and set them aside.

• 4

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

• 5

  Wipe the skillet clean, add the remaining ghee, and pour in the egg mixture over medium-low heat.

• 6

  Using a silicone spatula, gently lift the edges of the omelette as it sets, tilting the pan to allow the uncooked egg to flow underneath.

• 7

  Once the base is set but the top is still slightly moist, layer the sautéed mushrooms, spinach, shredded chicken, and parmesan cheese over one half of the omelette.

• 8

  Carefully fold the other half of the omelette over the filling and cook for one more minute until the cheese is melted and the chicken is heated through.

• 9

  Slide the omelette onto a plate and garnish with freshly chopped chives before serving.