Move over, avocado toast. Top a high-protein omelet with avocado and fiber-rich kale and you'll keep hunger at bay for longer. Source: EatingWell Magazine, September/October 2017

Julia Clancy
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Ingredients

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.

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  • 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 Facts

339 calories; 28.1 g total fat; 5.8 g saturated fat; 372 mg cholesterol; 446 mg sodium. 506 mg potassium; 8.6 g carbohydrates; 4.4 g fiber; 2 g sugar; 15 g protein; 2343 IU vitamin a iu; 29 mg vitamin c; 119 mcg folate; 97 mg calcium; 3 mg iron; 40 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/12/2019
I felt like I was tricked into eating a salad for breakfast! Next time I think I'll cook down the kale and pour the egg over it. I do like the idea of getting my greens in at breakfast. Read More
Rating: 5 stars
02/07/2019
I loved this! I was really curious as it didn't sound great with greens and eggs. But it was phenomenal! I used fresh lemon juice instead of lime (I like It better) and did use the salt - it was fabulous! Read More
Rating: 5 stars
03/04/2018
I've made this several times now. Initially was skeptical about the pairing but it is really fantastic. Super tasty and very filling!!! Read More
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Rating: 4 stars
11/27/2017
Salad and eggs for breakfast! I didn't have kale so I used a super greens mix. I added the red pepper - it was a little bland for me without it - probably should have added the salt as directed. Tasted good and was very filling and satisfying. Read More