NUTRITION

SERVINGS

INGREDIENTS

1 large Whole Egg

4 large Egg Whites

3 ounces Chicken Breast (diced)

1 cup Fresh Spinach

1/2 cup halved Cherry Tomatoes

1/4 cup diced Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Shredded Low-Fat Cheddar Cheese

2 tablespoons Fresh Mixed Herbs

PREPARATION

• 1

  Preheat a non-stick skillet over medium heat and add olive oil.

• 2

  Dice the chicken breast into small pieces and season lightly with salt, pepper, and a pinch of mixed herbs.

• 3

  Sauté the chicken in the skillet until fully cooked and lightly golden, then remove and set aside.

• 4

  In a bowl, whisk together the whole egg and egg whites until smooth.

• 5

  Stir in the fresh spinach, halved cherry tomatoes, diced red bell pepper, and remaining herbs.

• 6

  Pour the egg mixture into the skillet, reducing heat to low-medium, and allow it to set around the edges.

• 7

  Evenly distribute the cooked chicken over the egg base.

• 8

  Sprinkle the shredded low-fat cheddar cheese on top and cover the skillet with a lid to allow the cheese to melt and the omelette to cook through.

• 9

  Once the omelette is fully set and the cheese is melted, gently fold it in half and serve warm.