Not just for breakfast, omelets are a great source of protein, any time of day. Try this vitamin-packed dish morning, noon, or night. SERVES 2
• 4 omega 3 eggs
• 1 tablespoon extra virgin olive oil
• 1 cup chopped spinach
• 1 teaspoon finely chopped fresh basil
• Freshly ground black pepper
• 1 small avocado, thinly sliced
1. In a small mixing bowl, whisk eggs until frothy. Heat oil in a small skillet over medium flame. Add eggs. Using a rubber spatula, gently lift the edges of the omelet and allow uncooked egg to run off to the sides of the pan.
2. When eggs are almost set, layer the spinach over half of the omelet, sprinkle basil and pepper on the other half, and fold one half over the other. Reduce heat. Cover and simmer for one minute.
3. Cut in half, slide onto two plates, and garnish with sliced avocado.
