Heat oil in a 10-inch nonstick skillet over medium heat until hot. Add 1/3 cup of the salsa to the oil; simmer 1 minute or until thickened. Beat eggs and egg whites until well blended; stir into salsa mixture. Cook 1 to 2 minutes or until eggs begin to set. Gently lift edges of omelet with a large spatula to allow uncooked portion of eggs to flow to edges and set. Continue cooking 1 to 2 minutes or until center is almost set (top of eggs will be wet).
Combine beans, avocado, cheese and green onion; spread down center of omelette. Use spatula to fold omelette in half over filling; cook 1 to 2 minutes or until filling is hot and eggs are set in center. Cut in half; transfer to two serving plates and garnish with epazote and remaining 1/3 cup salsa.
Farmer's cheese or queso anejo cheese may replace the queso fresco cheese and flat leaf parsley or cilantro may replace the epazote.
Serving suggestion: Serve with warm corn tortillas and Mexican hot chocolate.
Culinary Taste Tip
Fresh eggs always taste best. Older eggs slosh around in their shells. So give one a gentle shake against your ear and choose the carton with eggs that don't slosh.
Culinary Technique Tip
Don't be afraid to make an omelette at home. It's really quite simple, and you do not need to buy a special pan. Use a flat round pan with a slight edge. Make sure to coat the pan lightly with olive oil after heating it to prevent sticking. Once the center of the omelette has cooked about three minutes and is somewhat set, use a heat-resistant spatula to loosen it all around the edge and carefully fold over. Voila!