Omelet with Mushrooms and Avocado

Heat a pan over high heat. In the meantime, beat the eggs with the whites and salt and pepper.

Add the oil to the pan, lower the heat to medium and add the eggs.

Cover and cook over medium-low heat for about 4 minutes until set.

Fold carefully using a slotted spoon and lower the heat. Cook for 1-2 minutes and set aside.

At the same time, cut the mushrooms into pieces while you preheat the pan.

Once heated, pour the remaining oil with the mushrooms.

Add salt and pepper for 4-5 minutes. Once reduced in volume, turn off, add the chopped parsley and mix well.

Serve the omelet with mushrooms and avocado on a plate.