2 large eggs 1 teaspoon low-fat milk Pinch of salt 1 teaspoon extra-virgin olive oil plus 1/2 teaspoon, divided ¼ avocado, sliced 1 ounce smoked salmon 1 tablespoon chopped fresh basil
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. Top with avocado, salmon and basil.
Drizzle with the remaining 1/2 teaspoon oil.