Chop up all veggies and set aside.

In a small bowl add 2 eggs, ¼ tsp garlic powder, ¼ tsp black pepper and whisk together.

Heat up a small frying pan with a tsp of extra virgin olive oil on medium heat for about 1 minute. Turn head down to low medium. Add eggs to pan and top with ¼ serving of each veggie you chopped.

Cook for about 1 minute and fold omelette in half.

Cook on one side for 2 minutes covered. Flip and cook for another 2 minutes covered.

Repeat above directions for rest of eggs.

Slice up avocado, top omelette with avocado and salsa.