YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Spinach and Grilled Chicken
A fluffy egg white omelette folded over sautéed spinach and lean grilled chicken, served with a side of creamy sliced avocado.
INGREDIENTS
150g Egg Whites
1.5 oz Grilled Chicken Breast, diced
1 cup Fresh Spinach
75g Avocado, sliced
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Heat a non-stick skillet over medium heat and add half of the olive oil.
Add the diced grilled chicken and spinach to the pan, sautéing until the spinach is wilted and chicken is warmed through.
Remove the chicken and spinach from the pan and set aside.
Wipe the pan and add the remaining olive oil, then pour in the egg whites.
Cook the egg whites undisturbed until the edges begin to set, then gently lift the edges to let uncooked egg flow underneath.
Once the egg whites are mostly set, place the chicken and spinach mixture on one half of the omelette.
Fold the omelette over the filling and cook for another 30 seconds.
Slide the omelette onto a plate and serve with sliced avocado and a toasted slice of sprouted grain bread.