I used to live in Santa Cruz, CA, so I was lucky enough to have access to
fresh avocados. This is a recipe which I've put together for something
to eat on the deck on a sunny weekend morning. It's simple but delicious.
These proportions will make two servings

Ingredients:

4-6 eggs
1/4 cup whole milk or half-and-half
1 medium-sized zucchini
teriyaki sauce (I use Kikkoman)
grated cheese (I use medium or sharp cheddar)
butter
sour cream
1 RIPE avocado
salsa! (I'll admit--Pace is my favorite)

Dice the zucchini into small cubes.
Heat a 10" cast-iron skillet to medium heat.
Add a little butter.
Add the zucchini.
Add teriyaki sauce to your taste.
Fry until zucchini is moist (about 2 minutes).
Set aside the zucchini.
Scramble the eggs (add milk to taste).
Wipe out the skillet and add a little more butter.
Put 2-3 eggs into the skillet.
When the eggs have solidified slightly, put 1/2 of the
zucchini on one half of the cooking eggs, and sprinkle the
grated cheese to taste.
Flip the empty half over the ingredients and flip the
whole thing over so the cheese can melt.

The topping:

Just in case you don't know how to cut up an avocado, this is
THE way to do it:

Using a SHARP knife, cut completely around the avocado (top to
bottom).
Holding a half in each hand, twist (the seed should be
in one half--if the avocado is ripe, twisting it should be
easy and no meat will be attached to the exposed half of the seed).
Holding the half with the seed cupped in one hand, sink the blade
of the knife into the seed.
With a light twist, the seed should detach from the meat,
sticking to the knife.
Using the point of the knife, cut thin slices (top to bottom).

Using a teaspoon or tablespoon, scoop the meat out of out half
and fan onto the omelet.
Dollop (sp.?) on sour cream and salsa to taste.

ENJOY!!!!!