Rating: 4 stars
2 Ratings
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Add some greens and healthy fat to your breakfast with this easy arugula and avocado omelet. Serve this healthy omelet recipe with crusty whole-grain toast, if desired.

Julia Clancy
Source: EatingWell Magazine, September/October 2017

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; carbohydrates 7.2g; dietary fiber 3.5g; sugars 2.5g; fat 28g; saturated fat 6.3g; cholesterol 376.5mg; vitamin a iu 865.4IU; vitamin c 8.5mg; folate 100.3mcg; calcium 116.4mg; iron 2.2mg; magnesium 35.6mg; potassium 475.9mg; sodium 452.5mg.
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