1 Servings 3 min Cook

Ingredients

2 Large Egg

1 Tsp Reduced Fat Milk

0 Dash Salt

1 Tsp Olive Oil

1/4 Fruit, without skin and seed Avocados

1 Oz, boneless Chinook Salmon

1/2 Tbsp, chopped Basil

Directions

Beat eggs with milk and salt in a small bowl.



Heat 1 teaspoon of 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 more.



Transfer to a plate.



Top with avocado, salmon and basil.



Drizzle with the remaining 1/2 teaspoon oil.

