1. Beat eggs with fork until lemon colored.
  2. Stir in green onion, mushrooms, and avocado.
  3. Add salt and pepper to taste.
  4. Pour egg mixture into oiled 12 inch skillet; cook until bottom of omelet is set.
  5. Flip omelet over in pan; continue to cook until set.
  6. Remove omelet from pan to warm plate; sprinkle top with cheese.
  7. Cut into pie-shaped wedges and serve.
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