Zucchini and Avocado Omelette Rolls

4   Eggs
0.3 cup 90 ml   Water
1 large   Zucchini
0.5   Avocado
0.5 cup 125 ml   Red Pepper, diced
4   Green Onions
0.5 cup 125 ml   Cheese (Gruyere, Cheddar, Havarti etc...), grated
1. For the Omlette, whisk the eggs and water together in a small bowl. Heat a small frying pan over medium heat, and grease lightly with a teaspoon of butter. Wait until the butter has melted, then pour a fourth of a cup of the egg mixture into the pan. Spread the eggs out evenly, and cook until the omlette is just set, but still slightly shiny or creamy on top. Slide out of the pan and set aside.

2. Wash and grate the zucchini and steam in a pot of boiling water for about 2 minutes, or until tender. Drain thoroughly making sure there's no excess moisture. Wash and finely dice half a red pepper, and slice the green onions into small rounds. Mash half an avocado, and stir the avocado, zucchini, red pepper and green onions together.

3. Spread a couple spoonfuls of filling onto each omlette round, and sprinkle a couple tablespoons of grated cheese on to the filling. Roll the omlette up and place on a baking tray. Continue with the remaining omlettes. Bake them for about 5-8 minutes in a 350 degree oven. Slice each omlette roll up into three rounds and serve.