Avocado Omelette

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
  
  
  Low Sodium Shopping Here
  
  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.