YOUR SOLIN GENERATED RECIPE
Silky Egg White Omelette with Chicken Longganisa and Spinach
A delicate egg white omelette folded over savory sautéed chicken longganisa and fresh spinach, finished with a drizzle of toasted sesame oil.
INGREDIENTS
3/4 cup Egg Whites
1.5 ounces Chicken Longganisa
1 cup Baby Spinach
2 teaspoons Olive Oil
1/2 teaspoon Toasted Sesame Oil
1 clove Garlic
PREPARATION
Mince the garlic and slice the chicken longganisa into small rounds.
Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the longganisa until browned and slightly caramelized.
Add the spinach and garlic to the pan, cooking until the greens are wilted, then remove the mixture and set aside.
Wipe the pan and heat the remaining olive oil over low-medium heat.
Whisk the egg whites until frothy and pour into the pan, using a spatula to gently push the edges toward the center for a silky texture.
Once the eggs are nearly set, place the longganisa and spinach mixture on one half.
Fold the omelette over the filling and slide onto a plate, finishing with a light drizzle of toasted sesame oil.