Cilantro is a tasty addition.
Mix tomato with cilantro, salt, pepper, lime juice, and garlic to taste in small bowl to make salsa topping. Set aside. Spray skillet with olive oil cooking spray. Sauté zucchini, yellow squash and onion, which has been cut to the size that you like (I prefer julienned). Cook to desired consistency, al dente for me. Pour Egg Beaters mixed with water over veggies and cook until firm. Meanwhile steam cauliflower for 5-6 minutes. Mash the cauliflower using a hand-held stick blender to the desired consistency. Add low-fat ricotta cheese and mix well then cook for a few minutes more over medium heat. Add avocado or guacamole to the cauliflower-ricotta mixture and continue to cook over medium heat for 1-2 minutes. When egg mixture is done, slide it off the skillet and onto a plate (do not fold like an omelet yet). Spread the avocado-ricotta-cauliflower cream mixture across the cooked egg. Fold the cooked egg in half, like an omelet. Top with tomato salsa mixture.