Carbs add up quickly here.
Make fruit salad and divide between 2 bowls. Set aside. Heat 1 1/2 teaspoons of olive oil. Sauté cut mushrooms and peppers until cooked lightly. Add stock as needed. Remove from skillet and set aside. Wash skillet, spray with cooking oil and heat until hot. Scramble eggs in a bowl with 1 1/2 teaspoons olive oil, salt and pepper. Add the eggs and cook, checking the skillet to ensure the eggs do not stick. Add the mushrooms, peppers and cheese to the eggs on one side of the skillet and allow to cook. Add pieces of avocado on top of the cheddar cheese and flip the other side of the omelet over like a sandwich. Cut in half and top with yogurt and salsa. Serve with fruit salad.