Breakfast

Egg White Omelette with Mushrooms and Cottage Cheese

Name: Egg White Omelette with Mushrooms and Cottage Cheese
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 5 whites, about 165 g Egg white; 100 g Mushrooms; 20 g Spring onion; 60 g Cottage cheese; 4 sprays Olive oil spray; To taste Salt; To taste Black pepper

Five egg whites over browned mushrooms and spring onion, with cottage cheese spooned in at the end. 27 g of protein for 165 kcal.

Calories: 165kcal
Protein: 27g
Fat: 3g
Carbs: 4g

Per serving, makes 1. 12 minutes of work. Published 8 September 2026.

Allergens

Milk
Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Egg White Omelette with Mushrooms and Cottage Cheese, plated and ready to serve. — The finished recipe. Egg White Omelette with Mushrooms and Cottage Cheese

Ingredients 1 to 6 for egg white omelette with mushrooms and cottage cheese arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for egg white omelette with mushrooms and cottage cheese arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Black pepper

Egg White Omelette with Mushrooms and Cottage Cheese, preparation step 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. — Step 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.

Egg White Omelette with Mushrooms and Cottage Cheese, preparation step 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. — Step 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.

The finished egg white omelette with mushrooms and cottage cheese. — Step 3. When the top is just set, spoon the cottage cheese and mushrooms over one half, fold and slide onto a plate.

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Ingredients

Egg white5 whites, about 165 g
From a carton is fine and saves five yolks going in the bin.
Mushrooms100 g
Sliced. They lose about half their weight in the pan, so this looks like a lot going in.
Spring onion20 g
Cottage cheese60 g
Olive oil spray4 sprays
Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.
SaltTo taste
Black pepperTo taste

Method

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.
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.
When the top is just set, spoon the cottage cheese and mushrooms over one half, fold and slide onto a plate.

Worth knowing

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.

Other breakfast recipes that share ingredients with this one, or every breakfast under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.