Egg white omelette with mushrooms

Egg white omelette with mushrooms

Total: 20 Min. | Active: 20 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 304 kcal
, Fat: 31 g
, Carbohydrate: 4 g
, Protein: 24 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
200 g white mushrooms, sliced
1 garlic clove, squeezed
¼ tsp salt
a little pepper


4 fresh egg whites
2 pinches salt
a little pepper
1 tbsp olive oil
200 g plain cottage cheese
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How it's done

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Heat the oil in a frying pan. Fry the mushrooms for approx. 5 mins., stirring occasionally until all of the liquid has evaporated. Add the garlic and fry for approx. 2 mins., season. Remove and set aside.


Beat the egg whites, season. Heat the oil in the same pan. Pour half of the egg white into the pan. Once the underside is cooked and separates from the pan, turn the omelette and finish cooking. Repeat these steps with the remainder of the egg white. Fill the omelettes with mushrooms and cottage cheese, then serve.

Good to know
Tip: Garnish the omelettes with finely chopped chives and flat-leaf parsley.

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