Avocado & Kale Omelet

Ingredients

• 2 large eggs
• 1 teaspoon low-fat milk
• pinch 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 seeds
• pinch crushed red pepper
• pinch salt
• 1/4 avocado, sliced

Instructions

1. 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.
2. 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.