Avocado Omelette
Here is a low sodium breakfast recipe that is so easy to make, this Avocado Omelette it high-protein omelet with avocado and fiber-rich kale and will keep full for longer.
INGREDIENTS
- 2 large eggs
- 1 teaspoon low-fat milk
- 2 teaspoons extra-virgin olive
oil, divided
- 1 cup chopped kale
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh
cilantro
- 1 teaspoon unsalted sunflower
seeds
- Pinch of crushed red pepper
- ¼ Avocado sliced
- · Tabasco to taste
INSTRUCTIONS
Beat eggs with milk
and salt in a small bowl.
Heat 1 teaspoon oil
in a small nonstick skillet over medium heat.
Add the egg mixture
and cook until the bottom is set and the center is still a bit runny, 1 to 2
minutes.
Flip the omelet over and cook until set, about 30 seconds
more. Transfer to a plate.
Toss kale with the remaining 1 teaspoon of oil, lime
juice, cilantro, sunflower seeds, crushed red pepper and a couple of drops of Tabasco if you like to spice it up a little.
Top the omelet with the kale salad and
avocado.
Try adding a little tomato to add some flavor and color.
