Kale, avocado and sunflower seed omelet
Whip up a nutritious Kale, Avocado, and Sunflower Seed Omelet with this easy recipe. Made with fresh kale, creamy avocado, sunflower seeds, and a hint of red pepper, it’s a healthy and delicious start to your day. Perfectly seasoned with lime juice, coriander, and a touch of salt, this protein-packed breakfast is ready in minutes.
- 26 Feb 2025
- Cook time 3 min
- Prep time 10 min
- 1 Servings
- 11 Ingredients
This Kale, Avocado, and Sunflower Seed Omelet is a nutritious and delicious breakfast option packed with protein and healthy fats. Combining the earthy flavor of kale, the creaminess of avocado, and the crunch of sunflower seeds, this omelet is a perfect way to start your day with a balanced meal.
Ingredients:
Instructions:
- Chop the kale into bite-sized pieces.
- Slice the avocado into thin strips.
- Finely chop the coriander leaves.
- In a bowl, crack the eggs and add 1 tsp of milk and 0.06 dash of salt.
- Whisk the mixture until it is well combined and frothy.
- Heat 1 tsp of olive oil in a non-stick skillet over medium heat.
- Add the chopped kale to the skillet and sauté for about 2-3 minutes until it starts to wilt.
- Add the lime juice to the kale and continue to cook for another minute.
- Remove the kale from the skillet and set aside.
- In the same skillet, add the remaining 1 tsp of olive oil and heat over medium heat.
- Pour the egg mixture into the skillet, swirling gently to ensure an even layer.
- Cook the egg until the edges start to set, then reduce the heat to low.
- When the egg is mostly cooked but still slightly runny on top, add the sautéed kale on one half of the omelet.
- Sprinkle the sunflower seeds, coriander leaves, red pepper, and a dash of salt evenly over the kale.
- Lay the avocado slices on top of the kale.
- Using a spatula, carefully fold the empty half of the omelet over the filled side.
- Continue cooking for another minute or until the omelet is fully cooked and golden brown.
- Slide the omelet onto a plate.
- Serve immediately and enjoy your Kale, Avocado, and Sunflower Seed Omelet!
Tips:
- Ensure the kale is fresh and thoroughly washed before adding it to the omelet to maintain a vibrant flavor and texture.
- Whisk the eggs and milk together until they are fully combined for a fluffier omelet.
- Cooking on medium heat allows for the omelet to cook evenly without burning.
- You can add extra spices like black pepper or herbs according to your preference for added flavor.
- Use a non-stick skillet to prevent the omelet from sticking and to make flipping easier.
- Adding the avocado at the end ensures it retains its creamy texture and freshness.
Making a Kale, Avocado, and Sunflower Seed Omelet is not only straightforward but also a delightful way to elevate your breakfast with wholesome ingredients. Follow these steps and tips to create a nourishing and tasty omelet that will keep you energized throughout the day.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 7g | 17% |
| Sugar 1.66g | 2% |
| Fat | |
| Fat 30g | 34% |
| Saturated 6g | 20% |
| Cholesterol 410mg | - |
| Vitamins | |
| Vitamin A 350ug | 39% |
| Choline 350mg | 63% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 0.73mg | 57% |
| Vitamin B3 1.90mg | 12% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 160ug | 41% |
| Vitamin B12 1.05ug | 44% |
| Vitamin C 70mg | 80% |
| Vitamin E 3.35mg | 22% |
| Vitamin K 280ug | 229% |
| Minerals | |
| Calcium, Ca 240mg | 18% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 3.16mg | 29% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 660mg | 20% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 2.01mg | 18% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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