AVOCADO & KALE OMELET

Move over, avocado toast. Top a high-protein omelet with avocado and fiber-rich kale and you'll keep hunger at bay for longer.

 

MAKES 1 SERVING/ TOTAL TIME 10 MINUTES

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

METHOD

STEP 1

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.

STEP 2

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.

 

Nutrition Value

339 Kcal,

28.1g fat,

5.8g saturated fat,

4.4g fiber,

15g protein,

8.6g carbs