Name: Egg White and Spinach Omelet with Grilled Chicken Breast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Egg Whites; 1.25 oz Grilled Chicken Breast, sliced; 1 tsp Extra Virgin Olive Oil; 1 cup Fresh Spinach; 1/4 Avocado, sliced; 1/2 cup White Mushrooms, sliced

Egg White and Spinach Omelet with Grilled Chicken Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Omelet with Grilled Chicken Breast

A fluffy egg white omelet folded over sautéed spinach and lean grilled chicken, topped with creamy avocado slices.

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NUTRITION

Protein

29.8g

Fat

12.1g

Carbs

6.8g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1.25 oz Grilled Chicken Breast, sliced

1 tsp Extra Virgin Olive Oil

1 cup Fresh Spinach

1/4 Avocado, sliced

1/2 cup White Mushrooms, sliced

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PREPARATION

1
Preheat a non-stick skillet over medium heat and lightly coat with half of the olive oil.
2
Sauté the sliced mushrooms and spinach until the spinach is wilted and mushrooms are tender.
3
Remove the vegetables from the pan and set aside.
4
Add the remaining olive oil to the pan and pour in the whisked egg whites.
5
Cook the egg whites undisturbed until the edges are set and the center is nearly firm.
6
Place the grilled chicken and sautéed vegetables on one half of the omelet.
7
Carefully fold the omelet over the filling and slide onto a plate.
8
Finish by topping with the fresh avocado slices and a pinch of sea salt if desired.