In a large skillet, heat the olive oil over medium high heat. Add the chopped red onion, zucchini, red bell pepper, sliced mushrooms, and garlic. Sauté until the vegetables are tender, about 5 minutes. Add the cilantro and cook for 2 more minutes. Season with salt and black pepper, to taste. Transfer the vegetables to a bowl or plate.
Whisk four of the egg whites together in a small bowl. Return the skillet to the stove, and reduce heat to medium. Pour the whisked egg whites into the hot skillet. Cook for 2-3 minutes until the eggs are set and the bottom of the egg is golden. Remove from heat.
Add half of the vegetable mixture and half of the shredded pepper jack cheese to the set egg whites and fold over to form the omelette. Gently place the omelette on a plate and make the other omelette the exact same way.
Top the warm omelettes with salsa verde, avocado slices, and queso fresco. Garnish with Cilantro. Enjoy!
