Chicken Apple Egg White Omelet
Serves: Serves 1
  • 1 tsp coconut oil
  • 1 cup (8) egg whites*
  • 1 small (150g) cooked chicken breast, shredded
  • 1 Golden Delicious apple, cored, peeled and diced
  • 3-4 large collard leaves, stems removed, finely chopped
  • 20g hazelnuts, lightly toasted and crushed
  • Pinch salt and pepper
  1. Add coconut oil to small non-stick pan and heat over medium heat.
  2. Add the pieces of chicken, sprinkle with salt and pepper and cook until nice and golden brown ;
  3. Add apples and cook until softened, about 30 seconds. Transfer to a small plate and reserve;
  4. Add collards and cook until wilted, about 30-45 seconds. Add reserved chicken and apples back into the pan.
  5. Pour in the egg whites and sprinkle chopped hazelnuts overtop.
  6. Reduce heat, cover loosely (a pizza pan works wonders for this) and cook for about 5 minutes, until the omelet is completely set and opaque throughout.
  7. Delicately slide omelet onto serving plate and serve immediately.
* You could also use whole eggs or a combination of whole eggs and egg whites; I like to do 2 whole eggs and 4 egg whites, or 1 whole egg and 6 egg whites.
Nutrition Information
Serving size: Nutritional Information based on 1 serving
Recipe by The Healthy Foodie at