Chicken and Fresh Veggie Omelette

In a large omelette pan, heat the olive oil over medium heat. Add the red bell pepper and season with salt and pepper. Saute for 3-4 minutes or until tender. Add the spinach and cook for 2-3 minutes or until wilted. Now add the cooked and diced chicken breast and toss the ingredients to combine.

Pour the egg whites into the omelette pan, tilting the pan to disperse them evenly. Top with shredded Monterey jack cheese and diced avocado. Cover the pan, reduce the heat to low and cook for 8-10 minutes or until the eggs have cooked through and the cheese has melted.

Remove from heat and slide the omelette onto your serving dish. Cut into pie shaped slices. Serve and enjoy!