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Avocado & Arugula Omelet

Servings: 1

Prep time: 5 min Cooking time: 10 min


  • 2 Eggs

  • 1 cup Arugula, chopped

  • 2 tsp Avocado Oil

  • 1 Lime, juiced

  • 1 tbsp Cilantro, chopped

  • 1/3 Avocado

  • 1 dash Salt

  • 1 dash Black Pepper


  1. Whisk the eggs in a small bowl and season with salt and pepper to taste.

  2. Heat the oil in a pan over medium heat. Add the eggs and cook until the bottom is set and the center is still a bit runny, 1 to 2 minutes.

  3. Toss arugula with the remaining 1 teaspoon oil, lime juice, cilantro, sunflower seeds, and a dash each of salt and pepper.

  4. Flip the omelet over and cook until set, about 30 seconds more. Transfer to a plate.

  5. Top the omelet with the arugula salad and avocado. Enjoy!



  • Leftovers: Refrigerate in an airtight container for up to three days.

  • Additional Toppings: Add shredded cheese, tomatoes, salsa, avocado, black beans, or cooked veggies.

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