Omelette...

2 Tbsp Olive Oil (separated)
3 Free Range Eggs (beaten fluffy)
1/2 Tbsp Cilantro (snipped)
1/2 Tbsp Green Onion (snipped)
1 Clove Garlic (pressed)
2 Tbsp Mushrooms (sliced)
1 Tbsp each of Green Pepper, Red Pepper & Yellow Pepper (chopped)

Over high heat saute veggies in 1 Tbsp Olive Oil until desired tenderness.  Remove from pan and set aside.  Add remaining Tbsp of oil to hot pan and reduce heat to medium.  Pour egg mixture into pan and spread like a crepe...  As the edges cook, rock the pan to spread out liquid egg.  When almost solid, return veggies and place them on half the omelette.  Flip the remaining half over to cover veggies and cook to desired doneness.  At the point of the flip, I remove it from heat, cover and let it "steam" until it's the right texture.  This is a preference...

I like my omelette done, but wet.  James likes his eggs hard and almost dry.)  Season with pepper.  Try to avoid salt.  That's what the garlic and cilantro are for! :)  Because I miss the cheese... I sliced 1/4 of an avacado over the top for the creamy texture.  This was delicious.  Other options would be to add the veggies of your choice.  Onions, spinach, carrots, broccoli...