California Avocado Omelette

1. In a small mixing bowl, toss sliced scallions, bell pepper, and tomato.
2. In a separate bowl, vigorously whip eggs with a pinch of salt and a pinch of pepper.
3. Add olive oil to nonstick pan on medium-low heat. Tilt the pan until olive oil is evenly spread. Add beaten eggs, stir well with a silicone spatula for 10-15 seconds.
4. When the omelet begins to solidify, tilt the pan again so that the liquid pours off the top of the omelet and hits the pan. Using your rubber spatula, very gently lift the edges of the omelet, doing this all around the circumference of the pan.
5. Turn the heat to low and let the omelet rest untouched for 30 seconds. Sprinkle the cheese in the center, then gently jiggle the pan back and forth to loosen the omelet. Using the spatula, fold the omelet in half. Slide onto a plate and top with s avocado slices.

Serving Suggestion: Serve with fresh fruit salad.

Beverage Pairing: Hot coffee or spicy Bloody Mary