YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Chicken Breast and Spinach
Pan-seared egg whites folded over tender chicken breast and wilted spinach, served with a side of fresh berries and creamy avocado.
INGREDIENTS
0.75 cup Egg Whites
1.25 ounces Cooked Chicken Breast, diced
2 cups Fresh Spinach
0.5 medium Avocado, sliced
2 teaspoons Extra Virgin Olive Oil
0.5 cup Fresh Blueberries
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach and diced chicken breast to the pan, sautéing until the spinach is wilted and chicken is heated through.
Remove the spinach and chicken from the pan and set aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet, cooking undisturbed until the edges begin to set.
Carefully lift the edges of the omelette to let the uncooked egg flow underneath.
Once the egg whites are almost fully set, place the chicken and spinach mixture onto one half of the omelette.
Fold the omelette in half and cook for another 30 seconds to ensure it is firm.
Slide the omelette onto a plate and serve alongside the sliced avocado and fresh blueberries.