Make this kale and avocado omelet for a satiating, high-protein breakfast. Fiber-rich kale will keep hunger at bay for longer in this healthy omelet recipe.
Ingredients:
2 large eggs
1 teaspoon low-fat milk
pinch of salt
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
pinch of salt
¼ avocado, sliced
Directions:
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 oil, lime juice, cilantro, sunflower seeds, crushed red pepper and a pinch of salt. Top the omelet with the kale salad and avocado.
