Place a medium size skillet on the stove over medium heat. Add extra virgin olive oil, asparagus, mushrooms, sausage and tomatoes. Sauté until mushrooms and sausage are slightly brown.
In a bowl, whisk four eggs with salt, garlic, paprika. Pour this mixture into the skillet over the vegetables and sausage. Cook on a low heat.
While cooking the omelet, use a spatula to make sure the eggs do not stick. Gently move the cooked edges with the spatula. Sprinkle with parmesan cheese and pour coconut aminos teriyaki sauce over the eggs.
When the omelet is thickened but not dry, transport it into the plate gently folding it in half. Slice the avocado and serve it with the omelet.