7 ingredients
1/4 avocado Avocados raw
2 large egg Egg whole raw
1 teaspoon Almond milk unsweetened fortified
1 dash Salt
1 1/2 tsp Olive oil
1oz Salmon chinook smoked
1 tbsp Basil fresh or raw herb
6 steps
- Slice the avocado into thin wedges.
- Beat eggs, almond 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 longer.
- Transfer omelet to a plate. Top with avocado, salmon, and basil. Drizzle with the remaining 1/2 teaspoon oil. Enjoy!
Tip:
You can substitute any unsweetened milk for almond milk.
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