YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Chicken and Scallion Omelet
Pan-seared chicken and vibrant scallions folded into a fluffy three-egg omelet for a savory, protein-packed meal with a delicate golden crust.
INGREDIENTS
4 oz chicken breast
3 large eggs
1 tsp olive oil
0.25 cup scallions
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Whisk the eggs in a small bowl with sea salt, black pepper, and garlic powder until the mixture is uniform.
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the diced chicken breast to the pan and sauté for 4-5 minutes until cooked through and lightly browned.
Add the sliced scallions and baby spinach to the skillet, sautéing for 1 minute until the spinach is wilted.
Reduce the heat to medium and pour the egg mixture over the chicken and vegetables, tilting the pan to ensure even coverage.
Allow the eggs to set for 2-3 minutes, then carefully fold the omelet in half and cook for 1 more minute before serving.