I have no idea why I didn’t think of this earlier, and why, in my incessant trolling of the world wide web, I didn’t find a recipe for this kinda avocado omelet. Serious to goodness, this has to be the only decent way of eating omelettes, hell, eating eggs.
This is how you do it.
For one omelet, for one healthy person, with a healthy appetite:
Take a large, ripe avocado. It has to be squishy and mushy, not tender green. Scoop it out and mash it with a fork or whatever you may have at hand. If you scrub your hands well enough, you’re allowed to get messy 
Now, add any seasonings you may want. I chose salt, fine fresh ground pepper, red chillies. Crack a couple eggs into the guacamole mixture and whip up a creamy paste. Pour this into your pan making sure to spread it out using a spatula. The paste will be slightly thicker than pancake batter.
Flip when one side is browned in patches.
Enjoy!
I think the loveliest thing about the avocado omelet is the fluffiness, apart from its beautiful Virginia green color.
Note to self - must take pics next time, for the sake of this blog.
