YOUR SOLIN GENERATED RECIPE
Egg White Omelet with Grilled Chicken, Spinach and Whole Wheat Toast
A fluffy egg white omelet folded over tender grilled chicken and fresh spinach, served with creamy avocado on toasted whole wheat bread.
INGREDIENTS
0.5 cup Egg Whites
1.0 ounce Grilled Chicken Breast, diced
1.0 cup Fresh Spinach
2.0 slices Whole Wheat Bread
0.5 medium Avocado
1.5 tablespoons Extra Virgin Olive Oil
PREPARATION
Heat 0.5 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach and sauté until wilted, then toss in the diced grilled chicken just to warm it through.
Remove the spinach and chicken from the pan and set aside on a small plate.
Wipe the skillet clean and add the remaining 1 tablespoon of olive oil over medium-low heat.
Pour the egg whites into the skillet and cook undisturbed until the edges are set and the center is opaque.
Place the chicken and spinach mixture onto one half of the egg whites and carefully fold the other half over the filling.
Toast the whole wheat bread slices until golden brown.
Mash or slice the avocado and spread it evenly across the toast, finishing with a pinch of sea salt if desired.
Slide the omelet onto a plate and serve immediately with the avocado toast.