Chipotle Cheddar, Cilantro, and Avocado Omelette

It's nice when I get the opportunity to work from home because I can make myself healthy, nutritious lunches without having to spend a ton of money or sacrifice flavor. I was on phone calls in the morning so I never got a chance to really eat breakfast. For lunch, I was craving an omelette. I have these beautiful pasture raised eggs from A Bar H farm in my fridge from their last trip to Phoenix to deliver meat. These eggs are beautiful! Check out these orange yolks:

I didn't have a lot of your typical omelette ingredients on hand so I decided to do something a little different. I whisked the eggs up really well and added a small pinch of salt and some chopped fresh cilantro.

I added that to a preheated nonstick skillet to start cooking. I sliced up some fresh avocado and grated this wonderful Chipotle Cheddar Cheese we found at Costo from Bravo Farms. The smokey slightly spicy chipotle flavor in the cheese is fantastic.

Once the omelette had firmed up a bit and was nice and brown on the bottom I covered one half of the cooked eggs with cheese, added a litte more fresh chopped cilantro and topped it with a few thin slices of avocado. I folded over the eggs and covered the pan with a lid to finish the cooking for just about 2 minutes or so. Gently slide the omelette onto your plate and enjoy!