Step 1:

Heat half the oil in a large frying pan over medium heat. Add the mushroom and cook, stirring, for 4 minutes or until the mushroom is tender. Add the spinach and cook, stirring, for 1-2 minutes or until the spinach just wilts. Transfer to a bowl and cover to keep warm.

Step 2:

Add the tomatoes to the pan and cook for 4 minutes or until tomatoes begin to collapse. Add to mushroom mixture in the bowl and cover to keep warm. 

Step 3:

Meanwhile, whisk eggs, egg whites, turmeric and milk in a large jug. Season with pepper. Heat the remaining oil in a large non-stick frying pan over medium heat. Pour the egg mixture into the pan. Use a wooden spoon to stir gently, tilting the pan to allow the uncooked egg to run over the base, for 2-3 minutes or until the egg is just set.

Step 4:

Divide the scrambled egg, spinach mixture, tomatoes and avocado among serving plates. Season with pepper. Sprinkle with parsley and serve with toast and lemon wedges.