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