Egg White Omelette with Mushrooms and Cottage Cheese
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Egg whites set fast and turn rubbery if they are pushed past done. Take the pan off the heat while the surface still looks damp.
The cottage cheese is what stops it tasting of nothing. It adds about 60 kcal and 7 g of protein, and no yolk-flavoured richness is missed as much as you would expect.

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