White Veggie Omelette

Heat olive oil in a non-stick fry pan over medium heat and sauté the capsicum, mushroom, onion and spinach with the garlic for 3 minutes, or until the vegetables begin to soften.

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. Cook for 1-2 minutes with a lid on, or until the egg white begins to set underneath.

Add the avocado to one side of the omelette and flip the other half over to enclose the filling. Serve on a plate.