Avocado & Arugula Omelet

Avocado & Arugula Omelet

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From: EatingWell Magazine, September/October 2017

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.

Ingredients 1 serving

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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: 1 omelet
  • Per serving: 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
  • Nutrition Bonus: Folate (25% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 starch, 1 other carbohydrate, ½ lean meat, 1½ fat

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