1. Make your omelette: Separate your eggs, putting the yolks in a small bowl and the whites in the bowl of your mixer, along with the sparkling water.
2. Whisk the egg whites, and then carefully fold in the egg yolks along with the arugula, chives, dill, cheese (reserving some to put on top).
3. Heat a small non-stick frying pan on a low to medium heat and add 1 tablespoon of butter. Carefully slide the egg mixture into the pan and let cook for about 10 min.
4. Serve: Slide the omelette onto a plate and sprinkle on some more grated cheese, chopped chives, dill, and serve
A recipe from Jill Saulnier, PWHPA member, Olympic silver medalist in ice hockey, 2x silver medalist -Ice hockey World championship, U18 world junior champion, & Clarkson Cup Champion with Calgary Inferno.
PWHPA - Professional Women's Hockey Players Association