Nutrition per serving may change if servings are adjusted.
2 large eggs
1 teaspoon low-fat milk
Pinch of salt
1 teaspoon extra-virgin olive oil plus ½ teaspoon, divided
¼ avocado, sliced
1 ounce smoked salmon
1 tablespoon chopped fresh basil
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. Top with avocado, salmon and basil. Drizzle with the remaining ½ teaspoon oil.
323 calories;25 g fat(6 g sat); 3 g fiber; 5 g carbohydrates; 19 g protein; 90 mcg folate; 379 mg cholesterol; 1 g sugars; 0 g added sugars; 787 IU vitamin A; 6 mg vitamin C; 76 mg calcium; 2 mg iron; 484 mg sodium; 446 mg potassium