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Submitted by: Christina Mendoza from Alamogordo, NM
Originally shared on the web 02/15/2011

1 T. oil
3 to 4 eggs, beaten
1/4 c. milk
salt and pepper to taste
1 avocado, pitted, peeled and sliced
2 to 3 green onions, diced
1/2 c. shredded Monterey Jack cheese

Heat oil in a skillet over medium-low heat. In a bowl, whisk eggs with milk, salt and pepper; pour into skillet. Cook until eggs are lightly golden on bottom and partially set on top. Sprinkle with remaining ingredients; carefully fold omelet in half so toppings are covered. Reduce heat to medium-low and cook, uncovered, about 10 minutes. Serves 2.