In a large bowl, add eggs and milk whisk until light and fluffy for about 1 to 2 minutes.
Add pink salt, ground black pepper, and Badia complete seasoning.
Melt butter in an 8in non-skillet adjusted to medium heat, and slightly tilt until fully coating the pan.
Pour in the egg mixture. Using a rubber or wooden spatula, gently begin to lift the sides. Gently rock the pan side to side letting the omelette cook evenly throughout. Do this for 4 to 7 minutes.
When the eggs have almost set, evenly spread over the freshly shredded mozzarella. Allow the cheese to melt for about 1 to 2 minutes fold over and remove from pan.
Sprinkle over some mozzarella for added taste. Garnish with tarragon (optional)
To remove the seed, place a napkin on the bottom of the avocado to protect your hands. With precision, carefully whack the knife into the seed removing the seed gently from the knife.
Cut avocado (lengthwise), add to plater
Cut your tomato into thin slices, add to platter.
Sprinkle pink salt, ground black pepper and red pepper flakes for added taste.
Place sausage on a cutting board and cut sausage in half vertically.
In an 8in non skillet adjusted to medium heat, add 2 tablespoons of olive oil slightly tilting pan until completely coated. Add the Italian sausage into the skillet.
Sear the sausages for 2 to 4 minutes per side, until the skin looks slightly golden (for raw sausages sear for 6 to 8 minutes). Remove from pan and serve.
Place baguette on cutting board cut to 1/4, toast for 1 to 2 minutes in toaster.
For added flavor add 1 tablespoons of organic whipped butter or 1/2 tablespoons of olive oil (optional)