Prep Time: 12 minutes
Cook Time: 7 minutes
Combine beans, 3 Tbsp. salsa and cilantro; mix well. Beat eggs with green onion, salt and pepper. Combine avocado and remaining 1 Tbsp. salsa.
Heat oil or melt butter in a large nonstick skillet with sloped sides over medium heat until hot. Add egg mixture; cook 3 to 4 minutes or until bottom is set. Arrange cheese over egg mixture; top with bean mixture. Use 2 spatulas to fold egg mixture in half over filling. Cook over low heat 3 minutes or until center is set. Cut omelet in half; transfer to serving plates and top with avocado mixture.