Prep Time:10 minsTotal Time:10 minsServings:1Yield:1 servingJump to Nutrition Facts
Prep Time:10 minsTotal Time:10 minsServings:1Yield:1 serving
Prep Time:10 mins
Prep Time:
10 mins
Total Time:10 mins
Total Time:
Servings:1
Servings:
1
Yield:1 serving
Yield:
1 serving
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2large eggs1teaspoonlow-fat milkPinch of salt2teaspoonsextra-virgin olive oil, divided1cupchopped kale1tablespoonlime juice1tablespoonchopped fresh cilantro1teaspoonunsalted sunflower seedsPinch of crushed red pepperPinch of salt¼avocado, sliced
Cook Mode(Keep screen awake)
Ingredients
2large eggs
1teaspoonlow-fat milk
Pinch of salt
2teaspoonsextra-virgin olive oil, divided
1cupchopped kale
1tablespoonlime juice
1tablespoonchopped fresh cilantro
1teaspoonunsalted sunflower seeds
Pinch of crushed red pepper
¼avocado, sliced
DirectionsBeat 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.Originally appeared: EatingWell Magazine, September/October 2017
Directions
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.
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.
Originally appeared: EatingWell Magazine, September/October 2017
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Nutrition Facts(per serving)339Calories28gFat9gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
