8 eggs
8 tablespoons oil
2 small onions, chopped
8 medium fresh button mushrooms, chopped
1 small green capsicum, seeded and chopped
Salt to taste
White pepper powder to taste

For one portion:
Break two eggs and separate the yolks from the whites.
Heat one tablespoon oil in a large shallow pan. 
Add one fourth the onions, one fourth the mushrooms and one fourth the capsicum and sauté.
Take the egg whites in a bowl, add salt to taste and whisk.
Add this to the pan and stir till the eggs set. Sprinkle a pinch of white pepper powder.
Drizzle some oil along the sides and flip to turn the omelette. Cook on the other side too.
Serve immediately. Make the other omelettes in the same way.