Spray an 8-inch, non-stick skillet with cooking spray and set over moderate heat. Pour in the egg whites, sprinkle with the “California Citrus Salt” and cook until they set about 2-3 minutes.
Flip and cook about another 1-2 minutes. When the egg is done, slide onto a serving plate.
In a small bowl add the shaved brussel sprouts, arugula, quinoa, toasted almonds, Meyer lemon juice, and olive oil. Sprinkle with a pinch more “California Citrus Salt,” gently hand toss and place on top of the egg white omelet.
Garnish with baby tomato halves and sliced avocado.