Egg White Omelette with Chicken Fillet and Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Omelette with Chicken Fillet and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Chicken Fillet and Sautéed Greens

Start your morning with this light yet satisfying egg white omelette paired with tender chicken fillet and a vibrant medley of sautéed asparagus and cabbage greens. This dish offers a delightful balance of savory flavors with a subtle crunch from the greens, all elegantly brought together with a hint of olive oil for a silky finish.

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NUTRITION

388kcal
Protein
40.5g
Fat
22.3g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

3 ounces chicken breast fillet

90 grams asparagus

50 grams cabbage greens

1.5 tablespoons olive oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 tablespoons of olive oil.

  • 2

    Thinly slice the chicken breast fillet into bite-sized strips. Season lightly with salt and pepper if desired.

  • 3

    Sauté the chicken in the skillet until lightly golden and cooked through, about 3-4 minutes. Remove and set aside.

  • 4

    In the same skillet, add the asparagus (cut into 1-inch pieces) and cabbage greens. Sauté for 2-3 minutes until just tender but still vibrant.

  • 5

    Pour in the egg whites evenly over the sautéed greens, swirling to coat the bottom of the pan. Allow the egg whites to set gently.

  • 6

    Once the omelette begins to firm up, add the cooked chicken strips on one half of the omelette.

  • 7

    Fold the omelette over the filling and cook for an additional minute to meld the flavors.

  • 8

    Slide the omelette onto a plate and serve warm, enjoying a hearty yet balanced breakfast.

Egg White Omelette with Chicken Fillet and Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Omelette with Chicken Fillet and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Chicken Fillet and Sautéed Greens

Start your morning with this light yet satisfying egg white omelette paired with tender chicken fillet and a vibrant medley of sautéed asparagus and cabbage greens. This dish offers a delightful balance of savory flavors with a subtle crunch from the greens, all elegantly brought together with a hint of olive oil for a silky finish.

NUTRITION

388kcal
Protein
40.5g
Fat
22.3g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

3 ounces chicken breast fillet

90 grams asparagus

50 grams cabbage greens

1.5 tablespoons olive oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1.5 tablespoons of olive oil.

  • 2

    Thinly slice the chicken breast fillet into bite-sized strips. Season lightly with salt and pepper if desired.

  • 3

    Sauté the chicken in the skillet until lightly golden and cooked through, about 3-4 minutes. Remove and set aside.

  • 4

    In the same skillet, add the asparagus (cut into 1-inch pieces) and cabbage greens. Sauté for 2-3 minutes until just tender but still vibrant.

  • 5

    Pour in the egg whites evenly over the sautéed greens, swirling to coat the bottom of the pan. Allow the egg whites to set gently.

  • 6

    Once the omelette begins to firm up, add the cooked chicken strips on one half of the omelette.

  • 7

    Fold the omelette over the filling and cook for an additional minute to meld the flavors.

  • 8

    Slide the omelette onto a plate and serve warm, enjoying a hearty yet balanced breakfast.