Mexican Avocado Omelet

2 eggs
1 mushroom, diced
1 thin slice onion, diced
1/8 - 1/4 green pepper, diced
1 T canola oil
1/4 C Italian shredded cheese
~1 t granulated garlic
~1 t oregano
1/4 avocado, thinly sliced

Choice of salsa

Dice vegetables and saute. Set aside. Beat eggs and pour into omelet skillet. Sprinkle garlic and oregano on, and then sprinkle the Italian shredded cheese. When the eggs are firm enough, place the sauteed veggies on half of the omelet, fold in half and allow both sides to brown. When cooked, place on plate and put avocado slices on top of omelet. Serve with your favorite salsa.

Serving Size: 1 omelet for 1 person