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Spray a non stick frying pan with cooking oil spray such as olive or canola oil. Sauté mushrooms, red capsicum and spinach until golden and tender and the spinach has wilted. Remove from pan and wipe out pan.
Combined whisked eggs, water and pepper and add to the pan. Cook over medium low heat until omelette is just firm then fold over in half.
Combine the parsley, lemon rind and macadamias in a separate bowl. Transfer the omelette to a plate, spoon over sauteed mushroom mixture and then top with the macadamia mix.
Energy 1675kJ, Protein 20g, Fat 34g (Saturated fat 6g), Carbohydrate 4g, Sugars 3g, Fibre 5g, Sodium 160mg