PREPARATION:

Method:

1. Heat 1 teaspoon of oil in a medium nonstick skillet over medium high heat. Add the onion, peppers and 1/4 teaspoon of salt. Sauté until the vegetables are soft and lightly caramelized, stirring occasionally, 6 to 7 minutes. Add the spinach and cook until slightly wilted, about 2 minutes more. Transfer mixture to a heatproof bowl. 
2. Return pan to heat. Add the remaining teaspoon of oil. 
3. Whisk the egg whites with a pinch of salt and the remaining white pepper. Pour in beaten egg whites and cook for 10 seconds, the eggs should just begin to set on the bottom. Using a plastic or wooden utensil, stir almost continuously until the omelet is cooked to your liking. Allow 2 minutes for a well-cooked omelet. 
4. Fill the omelet with the 1/4 cup of the pepper mixture. Top peppers with 2 tablespoons of grated cheese. To roll the omelet, flip one half over toward the middle, while tilting the pan. Top rolled omelet with an additional 2 tablespoons of grated cheese, salsa and sliced avocado. Repeat to make 4 omelets. Serve immediately.

   *Editor's Note: Look for organic and local ingredients when you can. You can the yolks in an airtight container for several days until you need them for another recipe (like a souffle or mayonnaise).