Not just for breakfast, omelets are a great source of protein anytime of the day. Try this vitamin-packed dish morning, afternoon or evening. SERVES 2
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
In a small mixing bowl, whisk the eggs until frothy. Heat oil in a small skillet on medium heat. Add the eggs. Using a rubber spatula, gently lift the edges of the omelet and allow uncooked eggs to run off to the sides of the pan.
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.
Cut in half, slide onto two plates, and garnish with sliced avocado.