Back to Recipe Library

Avocado and Arugula Omelet

Prep Time
Cooking Time

Ingredients

  • 2 large eggs

  • 1 teaspoon low-fat milk

  • ⅛ teaspoon salt, divided

  • 2 teaspoons extra-virgin olive oil, divided.

  • ½ cup arugula

  • 1 teaspoon lemon juice

  • ¼ avocado, divided

  • 2 tablespoons plain whole milk Greek yogurt

Instructions

  1. Beat eggs with milk and a pinch of salt in a small bowl. 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. Flip the omelet over and cook until set, about 30 seconds more. Transfer to a plate

  2. Toss arugula with the remaining 1 tsp oil lemon juice in a small bowl. Top the omelet with avocado, yogurt, the arugula and the remaining pinch of salt.

Adapted from EatingWell.com

Meals

Focus

Produce