Makes 2 large Omelets (4 servings)

1/4 cup chopped green pepper
1/4 cup chopped green onions
5 tablespoons butter or margarine
1 ripe tomato, peeked, seeded and chopped
1/4 teaspoon Italian herb seasoning mix
1/4 teaspoon salt
1 large avocado
1 tablespoon lemon juice
8 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk

1. Sauté pepper and onions in 1 tablespoon of the butter in a small skillet until soft. Stir in tomato, Italian seasoning, and ¼ teaspoon salt. Cook and stir until most of the liquid has evaporated; remove from heat.

2. Halve avocado; pit; peel. Sprinkle with lemon juice, then chop coarsely. Stir into tomato mixture.

3. Beat eggs with salt, pepper, and water in a medium sized bowl until foamy. For each omelet heat two tablespoons of the butter in a large skillet until foamy-hot. Ladle half of the beaten egg mixture into the skillet. Stir the eggs rapidly with the flat of a fork, while shaking the skillet back and forth over the heat. Stir just until liquid sets, then cook 15 seconds longer.

4. Fold 1/3 of omelet toward center, then roll out onto serving plate. Omelet can be filled with ½ of the avocado filling just before rolling, or you can slash the rolled omelet lengthwise and spoon the filling into the cavity. Keep omelet warm in a very slow oven (275°) until the other is made. Serve at once.