1. Beat eggs, milk, salt, pepper and paprika together.
2. Melt butter in a large skillet over medium heat. Tilt pan to coat all sides evenly.
3. Pour egg mixture into pan, tilt to permit uncooked egg to run to sides and bottom.
4. Poke egg with a fork to let heat through, then lower heat and cook 2 to 3 minutes or until egg is slightly firm throughout.
5. Spoon cream cheese across the center of eggs.
6. Top with avocado slices and roll the edges of egg over filling.
7. Remove from heat and cover for 2 to 3 minutes or until cheese is melted.
8. Sprinkle with chopped chives. Serve hot.

Serving Suggestions:
Customize your omelet by adding additional favorite ingredients, such as diced tomatoes, mushrooms or peppers.

Beverage Pairings:
Perfect with fresh-squeezed orange juice.

Yield: 1 large omelet

Paprika is dried and ground sweet red pepper. It has a very mild flavor and is used widely for its decorative quality.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.