California Omelet

So you have made the Very Light Omelet and want to jazz it up a bit.

1 small avocado (ripe)
1/4 cup sour cream (doesn't have to be dairy)
1/2 teaspoon salt (or not)
1/8 teaspoon dill weed
1 large tomato, peeled and diced*

Prepare the Very Light Omelet. While it is in the oven peel and dice the avocado and the tomato. When the omelet comes out of the oven heat the sour cream, salt and dill weed in a small sauce pan. Gently stir in tomato and avocado.

Before the omelet is taken out of the skillet pour half of the sauce over it, then fold omelet and remove to heated plate. Pour the remaining sauce over top. Serve with slices of Canadian Bacon, ham or crisp bacon (for better meat use meat that has been kindly raised and with no nitrates/nitrites, preservatives or hormones).

*To easily peel a tomato do the following: dip the tomato in boiling water for one (1) minute then into cold water. Peel with a sharp knife.