Egg White Omelette with Mushrooms and Cottage Cheese

Make egg white omelette with mushrooms and cottage cheese, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
5 whites, about 165 g Egg white (From a carton is fine and saves five yolks going in the bin.)
100 g Mushrooms (Sliced. They lose about half their weight in the pan, so this looks like a lot going in.)
20 g Spring onion
60 g Cottage cheese
4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Spray a non-stick pan and fry the mushrooms over a high heat without moving them much for four minutes, until they are brown at the edges and the pan is dry. Add the spring onion for the last minute and tip everything out.
2. Whisk the egg whites with salt and pepper until frothy. Wipe the pan, spray again and pour the whites in over a medium heat, lifting the edges as they set.
3. When the top is just set, spoon the cottage cheese and mushrooms over one half, fold and slide onto a plate.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/egg-white-omelette-mushrooms-cottage-cheese

AI-generated images illustrating the recipe.

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