In a large bowl, beat together the eggs, water, sea salt and black pepper until blended.
In a non-stick skillet, heat the extra virgin olive oil over medium-high heat. Add the red onion, red bell pepper, mushrooms, carrots and greens, lower the heat to medium, and sauté vegetables for 5 minutes until softened.
Add eggs to vegetable mixture in pan and as eggs begin to set, gently pull the eggs across the pan with a spatula forming large soft curds. Continue cooking until thickened and no visible liquid egg remains.
Top with avocado and chopped herbs and serve.