1 Servings 3 min Cook
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
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.