Spring Omelett

Who doesn't love a light spring omelett bright and early in the morning?

2 eggs
3 tbsp milk
2 mushrooms
1 slice ham, diced
2 slices sharp cheddar cheese
1/2 avocado
1 tsp olive oil
1 tsp butter

In a small frying pan, melt olive oil and butter at a high heat. Fry the sliced mushrooms and diced ham. Set aside the ham and mushroom on a cutting board. Mix the eggs and milk in a bowl. In the same frying pan, on medium heat add in the egg mixture. Stir gently with a plastic spatula, so that all the egg is equally cooked yet still light and tender. With the spatula, pat the egg flat and let it cook together for a few minutes. On one half, add in the cooked mushroom, ham, avocado and cheese. Fold over the other half and serve with a cilantro leaf. Sprinkle with salt and pepper.