This is one of our favorite breakfast meals! We first had it at a breakfast place in Fishers, but the serving sizes kept getting smaller. So to save time and money, I figured out how to make them at home, and it made counting calories much easier.
Start by spraying a pan with cooking spray to avoid sticking, place pan on burner set to slightly-less-than-medium heat.
Crack two large eggs and pour them into a bowl and whisk with a fork or whisk until yolk and whites are combined. Add a few drops of water to eggs and whisk again briefly. Pour eggs into pan. You can add a dash of kosher salt now, or wait until the omelet is complete and put the salt on top of the omelet.
While eggs are cooking, cut a medium avocado in half long-ways and use a spoon to scoop the pit out of the avocado and the avocado fruit out of the shell. Dice the halved avocado.
When the eggs are mostly cooked -- not too "gooey" on top -- add the avocado and feta to the egg. Allow to cook for a few more minutes. Then, using a spatula, fold the eggs in half -- so that the egg looks a bit like a sandwich/pita bread half. Cook a bit longer and make sure all the gooey eggs have cooked through. You can flip the omelet if you would like to brown the top side. Otherwise, slide the omelet onto a plate and garnish with desired amount of original greek yogurt.
I prefer my eggs messy-scrambled with avocado and feta -- see the last photo above. Boyfriend and I are true opposites, he likes his eggs in neat, omelet form and I like mine messy and scrambled.