1. In a small bowl, beat together the egg, milk, and wheat germ, and season with salt and pepper to taste.
2. Heat the oil in a small, nonstick skillet, making sure that it covers the entire surface of the pan. Pour in the egg mixture, and cook over medium heat for about 3 minutes, or until the egg is cooked on the bottom and no longer runny on top. Do not flip the omelet. Reduce the heat slightly to keep the bottom of the omelet from burning.
3. Spread the mashed avocado across the center of the omelet and top the avocado with the cheese slice. Once the cheese begins to melt, reduce the heat to its lowest setting possible and fold the omelet in half. Leave the omelet in the pan for 30 seconds, and then slide it onto a plate. Keep it warm by covering it with another plate.
4. Heat the black beans in the microwave on medium-high for 30 seconds. Spoon the black beans over the omelet, and let stand for 5 minutes. Garnish with cubed avocado, and season with more salt and pepper to taste.

Reprinted with permission from Edible Brooklyn: The Cookbook © 2011 by Edible Brooklyn, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photographs by Carole Topalian.