Avocado & Kale Omelet

INGREDIENTS – 2 large egg – 1 teaspoon low-fat milk – Pinch of salt – 2 teaspoons extra-virgin olive oil, divided

– 1 cup chopped kale – 1 tablespoon lime juice – 1 tablespoon chopped fresh cilantro

– 1 teaspoon unsalted sunflower seed – Pinch of crushed red pepper – Pinch of salt – ¼ avocado, sliced

DIRECTIONS 1. Beat eggs with milk and salt in a small bowl. 2. Heat a little oil in a small nonstick skillet over medium heat.

3. Pour in the egg mixture and cook until the bottom is set but the center is still a bit runny, about 1 to 2 minutes. 4. Flip the omelet over and cook until fully set, about 30 seconds more.

5. Transfer the omelet to a plate. 6. Mix kale with some oil, lime juice, cilantro, sunflower seeds, crushed red pepper, and a pinch of salt.

7. Put the kale salad and avocado on top of the omelet. 8. Enjoy your nutritious meal!