YOUR SOLIN GENERATED RECIPE
Egg White Omelette with Grilled Chicken and Sautéed Spinach
A light egg white omelette filled with lean grilled chicken and sautéed spinach, topped with toasted sliced almonds for a buttery crunch.
INGREDIENTS
0.75 cups Egg Whites
3.5 ounces Grilled Chicken Breast, sliced
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Sliced Almonds
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted, then remove and set aside.
Wipe the skillet clean and add the remaining teaspoon of olive oil.
Pour the egg whites into the skillet and cook undisturbed until the edges are set and the bottom is lightly golden.
Place the sliced grilled chicken and the sautéed spinach onto one half of the egg whites.
Carefully fold the other half of the omelette over the filling and cook for one more minute to ensure the chicken is heated through.
Slide the omelette onto a plate and garnish with the sliced almonds for a toasted finish.