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Perna said:
I don't care for cilantro, arugula, or watercress; I work hard not to choose things with cilantro in them and have been disappointed when I'll see something that looks yummy and then see that word on the menu. I love oregano and basil but not many salad greens (although I like spinach and all parsleys). Slice the avocado on the side, love them but not "warm". I'm truly not very picky though and would eat anything you prepared for me Fnord and love it :-)

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To be honest, I haven't made an avocado, scallion, cilantro, arugula omlette as of yet, but I have no doubt it would be good provided the proportion of ingredients is correct. A common mistake for some cooks is not realizing that a little cilantro goes a long way. So too with arugula or watercress, which in this case would be standing in for the more pedestrian black pepper. The avocado, though possibly discernable by flavor, wouldn't be apparent visually, as only the inner yellow bit would be used and that would be pureed and mixed in with the egg. Visually, this omlette would present as scrambled-egg yellow with light green textural elements of chopped scallion and a lesser amount of darker green slivers of leafy vegetation.

I suppose an avocado, scallion, spinach, and oregano omlette would be just as tasty.

Thanks.