YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Grilled Chicken and Spinach
A fluffy egg white omelette stuffed with pan-seared chicken and wilted spinach, finished with a dollop of creamy Greek yogurt and salty feta.
INGREDIENTS
0.5 cup Egg Whites
1 large Egg
1.75 ounces Grilled Chicken Breast
1 cup Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
0.25 cup 2% Greek Yogurt
1 tablespoon Feta Cheese
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the diced chicken breast and spinach to the pan, sautéing until the spinach is wilted and chicken is warmed through.
Remove the chicken and spinach from the pan and set aside.
In a small bowl, whisk together the egg whites and the whole egg until well combined.
Wipe the skillet clean and heat the remaining teaspoon of olive oil.
Pour the egg mixture into the skillet, swirling to cover the bottom.
Once the edges are set, place the chicken and spinach mixture on one half of the omelette.
Fold the omelette over the filling and cook for another minute until fully set.
Slide the omelette onto a plate and top with a dollop of Greek yogurt and crumbled feta cheese.