Ingredients

9 Eggs

Shredded Mexican Cheese

Mild Salsa

Butter

Avocado

Beat eggs and a dash of water with electric mixer. Pour into large omelet pan. Cook until bottom is settled. Add Shredded cheese and salsa.

When omelet is almost done flip over and cover with lid. Cook to desired doneness.

Use spatula to divide into 5 servings. Once on the plate sprinkle with seasoning to taste with dried parsley and parmesean cheese and top with sliced avocado.

NOTE: The secret to light fluffy omelets is to add a dash of water. Never milk as milk is heavy and tends to burn. Beat eggs very well, preferably with an electric mixer as air makes the omelet light as well.

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