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Avocado & Kale Omelet

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This Avocado & Kale Omelet is a quick, protein-rich breakfast that balances the creamy richness of avocado with the fiber and nutrients of kale. Tossed with lime, cilantro, and sunflower seeds, the kale salad topping adds texture and bright flavor to this satisfying morning meal.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegetarian

Ingredients

2 large eggs

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 seeds

Pinch of crushed red pepper

Pinch of salt

¼ avocado, sliced

Instructions

  1. In a small bowl, beat eggs with milk and a pinch of salt.
  2. Heat 1 teaspoon oil in a small nonstick skillet over medium heat. Pour in the egg mixture and cook 1–2 minutes until the bottom is set and the center is still slightly runny.
  3. Flip and cook another 30 seconds until set. Transfer omelet to a plate.
  4. In a separate bowl, toss kale with remaining 1 teaspoon oil, lime juice, cilantro, sunflower seeds, crushed red pepper, and salt.
  5. Top the omelet with kale salad and sliced avocado. Serve immediately.

Notes

  • Substitute lemon juice for lime juice if preferred.
  • Feel free to sauté the kale lightly if raw kale is too tough for your taste.
  • To add extra creaminess, sprinkle cheese inside the omelet before folding.

Nutrition

Find it online: https://cheftinaskitchen.com/avocado-kale-omelet/