Ingredients
- ⅓ cup egg whites about 3 large egg whites
- 1 large egg
- Salt and pepper to taste
- ¼ cup cooked chicken breast cut into small cubes, 35 grams
- 1 ounce goat cheese about 2 tablespoons, crumbled
- 1 tablespoon sun-dried tomatoes, not canned in oil packed
- 1 tablespoon pesto homemade or store-bought
- Fresh basil to garnish
Instructions
- Spray a small 8-inch nonstick pan with cooking spray, and preheat on medium-low heat for 2 minutes.
- While the pan heats, whisk together the egg whites, egg, and a pinch of salt and pepper.
- Pour the egg mixture into the pan and cook. Occasionally tilt the pan and lift up the set egg, letting the uncooked egg run underneath the cooked part. Continue cooking until the omelet is just set, about 3 to 5 minutes.
- Spread the cooked chicken over half of the omelet, followed by the goat cheese and sun-dried tomatoes. Using a spatula, carefully flip the unfilled side of the omelet over and on top of the fillings. Let cook for about 30 seconds, so that the goat cheese warms.
- Transfer the omelet to a plate. Spread the pesto on top of the omelet, and sprinkle with fresh basil.