Daily high-protein omelet

Let’s make it.

1. Whisk eggs, egg whites, Greek seasoning, salt, and pepper until fully combined.
2. Warm the skillet over low heat for 1–2 minutes. Lightly coat with avocado-oil spray.
3. Pour in the eggs. Slowly pull cooked egg away from the center with a rubber spatula so loose egg can fill the space.
4. Raise the heat slightly if nothing is happening; lower it if the bottom cooks faster than the top.
5. When the eggs are thick enough to hold their shape, flatten them, add cheddar through the middle, turn off the heat, and fold.
6. Slide onto a plate and serve with sliced tomato and pepper.

Make it work for you

These measurements come from the recipe card. Jadon eyeballed the egg whites and cheese on camera; the card fixes those amounts to make the breakfast repeatable. Nutrition varies with the ingredients used.

The detail that matters

Low heat gives the top time to set before the bottom dries out. Fold when the eggs can hold their shape.