Sautee onions, habanero and mushrooms until the mushrooms are tender and the onions are translucent. Remove from heat and set aside. Preheat a small skillet on medium heat. I usually use a 6 inch skillet. Coat bottom of the skillet with olive olive. When pan is hot add egg whites. Life the sides of the eggs with a spatula and tilt pan to cook more of the egg whites. When the egg is almost cooked, you will see a slight film of clear egg white still sitting on the top, sprinkle a pinch of salt and pepper to the omelette. Add your onions and mushroom mixture to half of the omelette. Put the beans in next, then your cheese, followed by the avocado. Fold empty half of omelette over and allow to complete cooking for about a minute and serve.
I always add some habanero hot sauce to the top of mine.
Protein: 27.2 g
Carbohydrates: 18 g
Fat: 5.8 g