Avocado & Smoked Salmon Omelet

Ingredients

• Egg

  Whole, fresh eggs

  4 large or 200g

• Reduced fat milk

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

  2 tsp or 10g

• Salt

  Table

  2 dash or 0.8g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• Chinook salmon

  Fish, smoked

  2 oz, boneless or 57g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Beat eggs with milk and salt in a small bowl.
2. Heat 1 teaspoon of 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
3. Flip the omelet over and cook until set, about 30 seconds more. Transfer to a plate. Top with avocado, salmon and basil. Drizzle with the remaining 1/2 teaspoon oil.

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