My Favorite Omelet

• 2 eggs
• salt and pepper
• 1 tablespoon milk
• 1 teaspoon vegetable oil
• 1 scallion, sliced thinly
• 3 slices crisply cooked bacon, 2 of them crumbled
• 1 -2 cremini mushrooms or 1 -2 button mushroom, sliced
• 1/3 avocado, sliced lengthwise
• 1/2 roma tomato, small dice
• 1/3 cup shredded sharp cheddar cheese

1. Heat pan on medium with about a teaspoon of oil.
2. Crack both eggs into bowl, then add salt, pepper and milk. Whisk until well-blended.
3. Pour egg into hot pan and immediately tilt pan so that egg mixture covers entire bottom.
4. Scatter/layer most of each of the remaining ingredients (leaving a bit of each for garnish) over 1/2 the omelet and allow to cook until you're able to flip the empty half over onto the half with "goodies". A fish spatula works better than a regular one here because it lifts more of the omelet, reducing the chance of tearing it.
5. Cook to your desired doneness; I like mine very dry with some color to it and that takes just a couple of minutes, so be careful you don't burn your omelet.
6. Garnish with remaining ingredients and the last bacon slice, then GOBBLE-GOBBLE!

eggs, salt, milk, vegetable oil, scallion, crisply cooked bacon, mushrooms, avocado, roma tomato, shredded sharp cheddar cheese

Taken from www.food.com/recipe/my-favorite-omelet-221445 (may not work)