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. Source: EatingWell Magazine, September/October 2017

Julia Clancy
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Ingredients

Directions

  • 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; 28 g total fat; 6.3 g saturated fat; 377 mg cholesterol; 452 mg sodium. 476 mg potassium; 7.2 g carbohydrates; 3.5 g fiber; 3 g sugar; 16.9 g protein; 865 IU vitamin a iu; 9 mg vitamin c; 100 mcg folate; 116 mg calcium; 2 mg iron; 36 mg magnesium;

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