Nutrition per serving may change if servings are adjusted.
2 large eggs
1 teaspoon low-fat milk
⅛ teaspoon salt, divided
2 teaspoons extra-virgin olive oil, divided
½ cup arugula
1 teaspoon lemon juice
¼ avocado, diced
2 tablespoons plain whole-milk Greek yogurt
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.
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.
344 calories;28 g fat(6 g sat); 4 g fiber; 7 g carbohydrates; 17 g protein; 100 mcg folate; 377 mg cholesterol; 3 g sugars; 0 g added sugars; 865 IU vitamin A; 8 mg vitamin C; 116 mg calcium; 2 mg iron; 452 mg sodium; 476 mg potassium
Folate (25% daily value)
Carbohydrate Servings: ½
Exchanges: 1 starch, 1 other carbohydrate, ½ lean meat, 1½ fat