2 large eggs 1 teaspoon low-fat milk Pinch of salt 2 teaspoons extra-virgin olive oil, divided 1 cup chopped kale 1 tablespoon lime juice 1 tablespoon chopped fresh cilantro 1 teaspoon unsalted sunflower seeds Pinch of crushed red pepper Pinch of salt ¼ avocado, sliced
Beat eggs with milk and 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 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.
Make this kale and avocado omelet for a satiating, high-protein breakfast. Fiber-rich kale will keep hunger at bay for longer in this healthy omelet recipe.