Recipe Image

Avocado & Kale Omelet

  • 10 m
  • 10 m
Julia Clancy
“Move over, avocado toast. Top a high-protein omelet with avocado and fiber-rich kale and you'll keep hunger at bay for longer.”


    • 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


  • 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.
  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/22/2019