YOUR SOLIN GENERATED RECIPE
Egg White Omelet with Chicken, Spinach and Tomatoes
A light egg white omelet folded over tender chicken breast, sautéed spinach, and burst cherry tomatoes, topped with creamy avocado.
INGREDIENTS
1/2 cup Egg Whites
2 ounces Cooked Chicken Breast
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 medium Avocado
2 teaspoons Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the spinach and halved cherry tomatoes to the pan and sauté until the spinach is wilted and tomatoes are soft.
Remove the vegetables from the skillet and set them aside on a plate.
Wipe the skillet clean, add the remaining teaspoon of olive oil, and pour in the egg whites.
Cook the egg whites undisturbed until the edges are set and the center is nearly firm.
Place the cooked chicken and the sautéed vegetable mixture onto one half of the omelet.
Carefully fold the other half of the omelet over the filling and cook for one more minute to heat through.
Slide the omelet onto a plate and garnish with the sliced creamy avocado.