White Veggie Omelette

White Veggie Omelette (Serves 1) Ingredients

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200ml liquid egg whites 20g red onion, diced50g red capsicum, diced 30g mushrooms, chopped

20g baby spinach leaves1 garlic clove, crushed 60g avocado5ml extra virgin olive oil Himalayan salt and pepper

Method

1. Heat olive oil in non-stick fry pan over medium heat and sauté the capsicum, mushroom, onion, and spinach with garlic for 3 minutes or until the vegetables begin to become soft
2. Meanwhile, whisk the egg whites in a jug and season with Himalayan salt and pepper. Pour the egg whites into the fry pan, ensuring the vegetables are all covered
3. Cook the omelette for 1-2 minutes with a lid on or until the egg white begins to set underneath
4. Add the avocado to one side of the omelette and flip the other half over to enclose the filling
5. Serve the omelette on a plate