Crack the eggs in to a large bowl, add salt, garlic and mix well to combine. Whisk the eggs very well so the yolks and whites are combined.

Add the shredded cheese to the beaten egg mixture, stir well to combine evenly.

Heat a large non stick pan or skillet, add the butter (or oil) and pour the egg mixture carefully so it's evenly spread.

Cook the egg omelette for about 2 to 3 minutes until it's set at the bottom, then carefully flip the omelette. In case if it breaks while you flip, it is still fine!

Cook the other side too, for another 1 to 2 minutes so the omelette is ready.

Carefully transfer the prepared omelette to a serving plate, using a spatula.

Toast the bread slices in a toaster or you can toast the bread without toaster as well, or easily toast the bread slices in the oven!

Peel the avocados, discard the pits and slice roughly. Place the slices in a large bowl.

Add the seasonings (here I used garlic powder, olive oil, lemon juice and little salt).

Mash the avocados to make the spread, using a potato masher. Stir well using a spoon so the seasonings are evenly combined in the avocado spread.

Now, you have to assemble the sandwich immediately, or the avocado spread may turn slightly brown if kept in room temperature for longer time.

Place three slices of toasted bread in a serving plate.

Generously spread the avocado spread on the first two slices of bread.

Divide the egg omelette in four equal pieces and place egg omelete slices on both bread slices.

Place cheese slices on top of each bread slice. If you are using shredded cheese, use about 2 tablespoons of shredded cheese (Mexican blend or any of your preferred cheese) on each slice of bread.

Sprinkle with black pepper powder (or any seasonings) on top of the slices and place the second bread slice on top of the fist bread slice.

Place the third toasted bread on top (if you wish, you may also apply the avocado spread on one side or both sides of the third bread slice for extra flavor!).