1/2 of a ripe avocado
2 tbsp of milk
pat of real butter
1/4-1 cup of grated cheese (I use muenster with eggs because it melts so well, colby/monterey-jack is my second favorite cheese)
Ranchero sauce, salsa, pico de gallo, or hot sauce
cooked diced meat (ham, bacon, etc.)
diced black olives
Heat up a medium (6-8 inch) skillet on medium, spray with non-stick if you are using anything other than teflon, which I highly recommend. I use an enameled Copco cast iron skillet, bought used on Ebay for a great deal. Add your butter and melt.
Lightly whisk two eggs and the milk in a separate dish, when the butter is melted and the pan is hot, dump the eggs into the skillet, immediately begin ‘pushing’ the egg mixture toward the center of the pan with a soft spatula, scraping the bottom. When the egg begins to set up turn the heat down a bit and let it continue to set up. This process shouldn’t take long, about 3-5 minutes.
Add your filling, allow to cook a little longer, when it is almost cooked through fold over and let it continue to cook and the cheese to melt. The edges of the omelette shouldn’t burn or stick to the bottom, but have a little crisp to the edges and be cooked thoroughly when you are done. You can add more cheese to the top, and add your ranchero sauce, cilantro, and/or sour cream.
Season to taste and enjoy any time of the day!