Californian Omelettes

Greetings from the city of Angels!

One of the many things I love about visiting California, is the amazing food. California is home to some of the worlds most beautiful organic produce, and in my experience, Californians are on the ball when it comes to healthy eating. I remember one of the first times I visited, I was on a vegetarian kick so naturally I leant toward non meat options on cafe menus. One morning for breakfast, I ordered what was called the Californian Omelette - it was massive, packed with green, red and yellow capsicum (bell peppers in the US), red onion, mushrooms, and a good melting of jack cheese.  It came topped with avocado, complete with toast.

So here's my version... it's what I'll be eating all week.

Californian Omelettes

This recipe makes one omelette and is good for one portion.

You will need: 2/3 cup egg whites 1/3 cup mixed capsicum, diced 1/3 cup tomatoes, diced 1/3 cup chopped mushrooms 1/3 cup grated cheddar cheese 1/4 avocado, sliced 1 tablespoon thinly sliced red onion Your choose of toasted bread, to serve Rice bran oil spray (for the frypan)

Method Spray a medium sized frypan with rice bran oil, and allow to heat. Pour the egg whites onto the hot frypan and allow to spread to take the round shape of the pan. sprinkle with capsicum, mushrooms, tomato and half the onion, and last, add the cheese. Season with salt and pepper. Reduce the heat slightly, and when the cheese appears to be melting, use a large spatula to carefully flip one side of the omelette over the other. Top with avocado and red onion.

Enjoy!