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2 eggs
1 tbsp. water
1/4 tsp. salt
1 tbsp. butter
1/2 ripe avocado, peeled & sliced
3 thin slices tomato
1/4 c. alfalfa sprouts
2 tbsp. plain yogurt
1 tbsp. chopped walnuts (opt.)

Mix eggs, water and salt. Heat butter in 8" omelet pan until hot. Pour in egg mixture, which should set at edges at once. Carefully push cooked egg to center, tilting pan occasionally so uncooked eggs can flow to the bottom while top is moist and creamy looking. Arrange all but 2 slices of avocado, tomato slices and sprouts on half of omelet. Fold omelet over and turn out on plate. Top with 2 avocado slices, yogurt and nuts.