Avocado & Kale Omelet

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.

Prep/Cook Time: 10 Minutes, Servings: 1

Ingredients

• 2 large eggs
• 1 teaspoon low-fat milk
• ¼ teaspoon salt, divided
• 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

Directions

1. Beat eggs with milk and ⅛ teaspoon 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.
2. Toss kale with the remaining 1 teaspoon oil, lime juice, cilantro, sunflower seeds, crushed red pepper and the remaining ⅛ teaspoon salt. Top the omelet with the kale salad and avocado.

Nutritional Information

Per Serving: 339 Calories, Total Fat: 28 g, Saturated Fat: 6 g, Cholesterol: 372 mg, Carbohydrates: 9 g, Fiber: 4 g, Total Sugars: 2 g, Protein: 15 g, Sodium: 446 mg, Potassium: 506 mg, Iron: 3 mg, Folate: 119 mcg, Calcium: 97 mg, Vitamin A: 2343 IU, Vitamin C: 29 mg

© Dotdash Meredith. All rights reserved. Used with permission.

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