Published on 27 Jul 2019
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, diced
2 tablespoons plain whole-milk Greek yogurt
1] Beat eggs with milk and a pinch of 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.
2] Toss arugula with the remaining 1 teaspoon oil lemon juice in a small bowl. Top the omelet with avocado, yogurt, the arugula and the remaining pinch of salt.
Serving size: 1 omelet