Avocado & Kale Omelet

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 tsp or 5g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Kale

  Raw

  1 cup, chopped or 67g

• Lime juice

  Raw

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  ⅓ tbsp or 3g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Salt

  Table

  1 dash or 0.4g

• Avocados

  California, raw

  ¼ fruit, without skin and seed or 34g

Directions

1. Beat eggs with milk and salt in a bowl. Heat 1 teaspoon oil in a small nonstick skillet over medium heat.
2. Add the egg mixture and cook until the bottom is set and the center is still a bit runny, 1 to 2 minutes.
3. Flip the omelet over and cook until set, about 30 seconds more. Transfer to a plate.
4. Toss kale with the remaining 1 teaspoon oil, lime juice, cilantro, sunflower seeds, crushed red pepper and a pinch of salt. Top the omelet with the kale salad and avocado.

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