Add some greens and healthy fat to your breakfast when you top an omelet with arugula and avocado. Serve with crusty whole-grain toast, if desired.

Julia Clancy
Source: EatingWell Magazine, September/October 2017

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Ingredients

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Directions

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  • Beat eggs with milk and a pinch of 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 arugula with the remaining 1 teaspoon oil lemon juice in a small bowl. Top the omelet with avocado, yogurt, the arugula and the remaining pinch of salt.

Nutrition Facts

344 calories; protein 16.9g 34% DV; carbohydrates 7.2g 2% DV; exchange other carbs 0.5; dietary fiber 3.5g 14% DV; sugars 2.5g; fat 28g 43% DV; saturated fat 6.3g 32% DV; cholesterol 376.5mg 126% DV; vitamin a iu 865.4IU 17% DV; vitamin c 8.5mg 14% DV; folate 100.3mcg 25% DV; calcium 116.4mg 12% DV; iron 2.2mg 12% DV; magnesium 35.6mg 13% DV; potassium 475.9mg 13% DV; sodium 452.5mg 18% DV.

Reviews (1)

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Rating: 4 stars
12/31/2018
yes I will make again for sure. I used one egg and one measure of egg substitute like Egg Beaters. I added a pinch of herbs like thyme and I added a few tablespoons of very mild green chili salsa made with tomatillos on the top just to add a little flavor; only added about 10 calories but worth it! Read More