Thai Basil Chicken Omelet with Spinach Side

Ingredients

• 8 large Eggs
• 1 lb Chicken breast
• 4 cups Spinach
• 1 cup Fresh basil
• 3 cloves Garlic
• 1 small Thai chili or serrano(optional)
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 1 tsp Sugar (or low-carb sweetener)
• 2 tbsp Neutral oil
• 1/2 tsp Black pepper

Instructions

1. 1

   Slice chicken thin. Mince garlic and chili; set basil leaves aside.

2. 2

   Heat a skillet with 1 tbsp oil. Sauté garlic and chili 30–45 seconds until fragrant.

3. 3

   Add chicken and cook until lightly browned and nearly cooked through (6–8 minutes).

4. 4

   Stir in fish sauce, lime juice, and sugar. Simmer 1–2 minutes until glossy. Turn off heat and fold in basil.

5. 5

   In a bowl, whisk eggs with black pepper. Heat a second skillet with remaining oil.

6. 6

   Cook omelets in batches: pour in egg mixture, add chicken-basil filling, and fold carefully. Cook until just set (low-medium heat).

7. 7

   In the same skillet (or a small pan), wilt spinach with a splash of water for 1–2 minutes; season lightly with pepper.

8. 8

   Serve omelets with the spinach on the side.