Servings: 1
Prep time: 5 min Cooking time: 10 min
Ingredients
2 Eggs
1 cup Arugula, chopped
2 tsp Avocado Oil
1 Lime, juiced
1 tbsp Cilantro, chopped
1/3 Avocado
1 dash Salt
1 dash Black Pepper
Directions
Whisk the eggs in a small bowl and season with salt and pepper to taste.
Heat the oil in a pan over medium heat. Add the eggs and cook until the bottom is set and the center is still a bit runny, 1 to 2 minutes.
Toss arugula with the remaining 1 teaspoon oil, lime juice, cilantro, and a dash each of salt and pepper.
Flip the omelet over and cook until set, about 30 seconds more. Transfer to a plate.
Top the omelet with the arugula salad and avocado. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Additional Toppings: Add shredded cheese, tomatoes, salsa, avocado, black beans, or cooked veggies.
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