White Veggie Omelette (Serves 1)
Ingredients: 200ml liquid egg whites; 20g red onion, diced; 50g red capsicum, diced; 30g mushrooms, chopped; 20g baby spinach leaves; 1 garlic clove, crushed; 60g avocado; 5ml extra virgin olive oil; Himalayan salt and pepper.
Method: 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.