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Spinach & Mushroom White Omelette


(Serves 2-4)
6 egg whites
4 Swiss brown mushrooms, sliced
150g baby spinach leaves
125g cottage cheese
2 spring onions, finely sliced
1 clove of garlic, finely chopped
10g butter
1 tbsp extra virgin olive oil


Splash the oil into a pan and heat. Stir in the mushrooms and allow them to sweat down.
Add the butter to the pan. Once melted add the spring onions and garlic. Fry until they have softened down.

Stir through the spinach until wilted, then remove everything from the pan.
Whisk your egg whites until they are fluffy and doubled in size.

Pour the egg whites into the hot pan. Place the cottage cheese over one half of the egg white, as well as the cooked spinach mixture.
Cover with a lid and allow to cook for 2 minutes.

Fold the omelette over the filling side, slide off the pan and serve.



Spinach & Mushroom White Omelette