Avocado and Arugula Omelet

Ingredients

• Egg2 count (110 g)
• Avocado1/4 count (60 g)
• Arugula1/2 cup (10 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Crack the eggs into a bowl, add salt and pepper and beat.

2. 2

   Step 2

   Use a non-stick pan, add half the 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 more minutes. Set aside.

5. 5

   Step 5

   While you cook the bottom part of the melet, peel and slice the avocado. Mix with the arugula and season with the remaining oil, lemon juice, salt and pepper to taste.

6. 6

   Step 6

   Serve the omelet on a plate. Add the arugula and avocado in one half and fold.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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