Arugula and Avocado Omelet

Ingredients

• Egg2 count (110 g)
• Arugula1 cup (20 g)
• Avocado1/2 count (120 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Chop the arugula and crack the eggs into a bowl. Add the chopped arugula, salt and pepper and beat.

2. 2

   Step 2

   Use a non-stick pan, add oil and spread. Preheat over medium heat.

3. 3

   Step 3

   Once heated, pour the beaten eggs. Cover and cook until it sets a bit, for about 4 minutes.

4. 4

   Step 4

   Flip using a spatula, lower the heat and cook for 1-2 minutes. Set aside.

5. 5

   Step 5

   While the omelet gets cooked, peel and slice the avocado.

6. 6

   Step 6

   Serve the omelet on a plate with the avocado. Season with salt and pepper, and fold.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Arugula and Avocado Omelet can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.