Healthy vegetable and ricotta omelette

Method

1. Step 1

   Heat a lightly greased large non-stick frying pan over high heat. Cook the mushrooms, stirring occasionally, for 5-7 mins or until tender and golden brown. Add the tomato and spinach and cook, stirring, for 3 mins or until spinach wilts and tomato is heated through. Transfer to a bowl and cover with foil to keep warm.

2. Step 2

   Meanwhile, preheat a barbecue grill or chargrill pan on high. Cook the bread for 1-2 mins each side or until lightly charred. Cover to keep warm.

3. Step 3

   Heat a greased small non-stick frying pan over medium-high heat. Whisk the eggs and egg whites in a large jug with 1/4 cup (60ml) cold water. Season with pepper. Pour one-quarter of the egg mixture into the pan and swirl the pan to cover. Use a wooden spoon to drag the cooked egg from the outer edge into the centre, tilting the pan so the uncooked egg comes into contact with the base.

4. Step 4

   Top half the omelette with one-quarter of the mushroom mixture and one-quarter of the ricotta, and fold over the other half of the omelette to enclose the filling. Gently slide onto a serving plate. Repeat with the remaining egg mixture, mushroom mixture and ricotta in 3 batches to make 3 more omelettes. Serve immediately with avocado and bread.