YOUR SOLIN GENERATED RECIPE
Chicken and Spinach Egg White Omelette
Fluffy egg whites folded over savory sautéed chicken and vibrant spinach, finished with a sprinkle of salty feta for a satisfying and clean start to your day.
INGREDIENTS
3 oz Cooked chicken breast
0.75 cup Egg whites
1 cup Fresh baby spinach
1 tbsp Extra virgin olive oil
1 oz Feta cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Dice the pre-cooked chicken breast into small, bite-sized pieces.
Heat 0.5 tbsp of olive oil in a non-stick skillet over medium heat and lightly sauté the spinach until wilted.
Remove the spinach from the pan and set aside with the diced chicken.
Wipe the skillet clean and add the remaining 0.5 tbsp of olive oil.
Pour the egg whites into the skillet, seasoning with sea salt and black pepper.
As the egg whites begin to set, gently lift the edges to let the uncooked whites flow underneath.
Once the top is nearly set, place the chicken, wilted spinach, and crumbled feta on one half of the omelette.
Carefully fold the omelette in half and cook for another minute until the cheese is slightly softened.
Slide onto a plate and garnish with fresh chopped chives.