My Favorite Omelet

My dad made this for me one morning many moons (and suns) ago and it quickly became my favorite omelet. It has all the ingredients I love. My guilty pleasure is putting far more bacon on the plate than indicated below. ;)

• Ready In: 10 mins
• Serves: 1

Ingredients

• 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

Directions

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 ½ 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!