1/4 cup Cooked Chicken Breast, Cut into small cubes, 35 grams
2 tablespoons Goat Cheese, Crumbled, 1 ounce
1 tablespoon Sun-Dried Tomatoes, Not canned in oil, packed
1 tablespoon Pesto, Of choice
Fresh Basil, For garnish
Spray a small 8-inch pan with cooking spray and heat on medium-low heat for 2 minutes.
While the pan heats, whisk together the egg whites and egg and add a pinch of salt and pepper.
Pour the egg mixture unto the pan and cook, making sure you occasionally tilt the pan and lift up the set egg, letting the uncooked egg run underneath it to cook. Cook until the omelet is just set, about 3 to 5 minutes, you don’t want the bottom to become too brown!
Spread the chicken over half of the omelet, followed by the goat cheese. Finally, sprinkle the sun dried tomatoes on top. Flip the other side over and on top, so it covers all the fillings. Let cook for a few seconds so the goat cheese gets warm and melty.
Spread the pesto on top of the omelet and sprinkle with fresh basil.