Avocado & Arugula Omelet

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.