- 2 ea. eggs
- 1 T. milk
- Salt to taste
- Pepper to taste
- Cooking spray as needed
- 1/4 c. queso fresco
- 1/2 ea. Avocado From Mexico, pitted, peeled, & sliced
- In a small bowl, beat together eggs, milk, salt, and pepper until well blended.
- Heat a small skillet over medium heat and spray with oil; add in eggs. Using a non-stick spatula, gently push cooked portions of egg from the edges to the center while tilting the skillet so the uncooked eggs can reach the hot surface. Continue cooking, tilting pan, and gently moving cooked portions as needed.
- When top surface of eggs have no liquid egg remains, place queso fresco and avocado on one side of the omelet. Fold omelet in half to cover the filling with spatula. Slide omelet onto a plate to serve.