A hearty breakfast packed with nutrients!

What you'll need:

- 2 large egg whites
- 3 cups of spinach
- 1 whole avocado
- 1/2 cup of diced bell peppers
- 1/4 cup of diced tomatoes
- 1/4 cup of diced onions
- Seasonings (salt, pepper, chili powder)

Directions:

First for your omelette. Make sure you wash your spinach thoroughly. Turn your stovetop on medium heat and use a small pan (about the same width of the omelette) to cook your spinach. I add a teeny tiny bit of olive oil to my pan, add in my spinach, then sauté it for about 5 minutes until it is fully done. To cook evenly, make sure you flip the spinach and cook both sides. Spinach gets tiny when it's cooked, so don't be alarmed when your two cups of spinach look like they've vanished into thin air.

Next, add in your egg whites. I prepare them in a separate bowl first and add in a dash of salt and pepper. Pour the bowl over your cooked spinach that is still in your pan, making sure you cover the entire surface of the pan. Your egg whites will start cooking right away, seeing as your stove is already completely heated up and ready to go. After a couple of minutes, using a spatula, lift up the edges of the your partially cooked omelette all the way around and tilt the pan in a circular motion - this is so the extra un-cooked egg whites on top can make their way to the hot surface to cook more evenly. I do this a couple more times until I have very little to no liquid left on top. Then, I flip it over and cook the other side for about a minute. Once it's ready, add an extra cup of washed, uncooked spinach on top, fold it in half (using your spatula), and it's ready to go!

Cut your avocado in half and remove the pit. Then, using one half, cut quarter inch thick slices. I like to add chili powder and a little bit of fresh lemon juice to my avocado. It's the yummiest combination ever!

To cook your diced veggies, add them in a pan with a small amount of olive oil and sauté them on medium-high heat for roughly five minutes.

Enjoy!