Begin by bringing a small pot of water to a boil. Add a pinch of salt, then carefully drop in the broccoli florets once the water is bubbling steadily. Boil for about 3 minutes until the broccoli is tender but still vibrant in color. Drain well and set aside to cool slightly.

Crack the eggs into a bowl. Season with a pinch of salt and pepper, then beat with a fork or whisk until the yolks and whites are fully combined and slightly frothy.

Heat a non-stick skillet over medium heat. Add the oil and tilt the pan to evenly coat the surface. Once the pan is hot, pour in the beaten eggs and spread them into an even layer. Cover the pan with a lid and let the eggs cook undisturbed for about 4 minutes, or until the surface begins to set.

Using a wide spatula, gently flip the omelet. Reduce the heat to low and cook for another 1 to 2 minutes until the eggs are fully set but still soft and tender. Remove from the heat and transfer the omelet to a serving plate.

While the omelet finishes cooking, peel and thinly slice the avocado.

To assemble, place the cooked broccoli and avocado slices over one half of the omelet. Season with additional salt and pepper if desired. Fold the omelet in half to enclose the filling and serve warm.