Arugula and Feta Omelet with Rainbow Chard

Ingredients

1 whole Eggland’s Best Eggs and 2 EB egg whites
Handful of fresh organic Arugula
1 oz of natural feta
Dash of black pepper
A few large stalks of rainbow chard or other chard

Directions:

Preheat non-stick skillet or griddle for omelet on medium heat. (I use cast-iron skillet for extra iron). Whip up Eggland’s Best eggs together and add to skillet and toss arugula and feta on one half of omelet. As omelet begins to cook all the way, fold over one half onto the half with arugula and feta. In another saute pan, add a bit of water or olive oil and toss in chopped chard. Saute until stems are soft and wilted (or omit stems if you don’t like them). Season how you like, or just eat plain as I just love the natural flavor of rainbow chard. Meanwhile, season omelet with black pepper and when thoroughly cooked and fluffy, serve! If you don’t feel like a million bucks all morning after this breakfast then nothing will make you feel like a million bucks! It’s a true protein and nutrient-dense way to balance blood sugar and curb cravings all morning!