Open-faced Omelette with Arugula

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My body craved protein this morning, my soul wanted greens. Why not both, my mind thought. So both it was.
Open-faced Omelette with Arugula

Ingredients:
2 eggs
1 tablespoon milk
handful arugula (rocket salad)
1/3 avocado, diced
1 teaspoon lemon juice
olive oil
dash of yellow curry powder
pinch of salt


Instructions:
1. Whisk together the eggs, milk and a pinch of salt.

2. Heat a tablespoon of olive oil in a small frying pan and add a dash of yellow curry powder, mixing them together. Then add the eggs.

3. Heat over medium heat for a couple of minutes until the bottom is set but the middle is still slightly runny. Flip over and heat for another minute.

4. Mix the arugula and diced avocado and sprinkle with olive oil and lemon juice.

5. Place the omelette on a plate and heap the arugula and avocado on top, in a little heap.

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