NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Egg Whites

2 ounces Grilled Chicken Breast, sliced

1 cup Baby Spinach

1/2 small Avocado, sliced

2 teaspoons Olive Oil

PREPARATION

• 1

  Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

• 2

  Add the baby spinach to the pan and sauté until just wilted, then remove the spinach and set it aside.

• 3

  Wipe the skillet if necessary and add the remaining teaspoon of olive oil.

• 4

  Pour the egg whites into the pan and cook undisturbed until the edges begin to set.

• 5

  Gently lift the edges with a spatula to allow any uncooked egg to flow underneath.

• 6

  Once the egg whites are mostly set, place the grilled chicken and sautéed spinach onto one half of the omelette.

• 7

  Fold the other half of the omelette over the filling and cook for another minute until the chicken is heated through.

• 8

  Slide the omelette onto a plate and top with the fresh sliced avocado and a pinch of sea salt.