Cloud Egg White Omelette
3 min prep7 min cookEasy

Cloud Egg White Omelette

A massive pale folded omelette stuffed with cottage cheese, dry-roasted mushrooms, and olives — 36g protein at only 195 calories

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Big egg white omelette — 250g pour for serious volume. Stuffed with cottage cheese, dry-roasted mushrooms, and olives. Cooked low and slow.

📊Nutrition

Per serving

0kcalCalories
0gProtein
0gFats
0gCarbs

🧾Ingredients

0/7

Massive Protein Base

  • 250gPure liquid egg whitesDouble the standard pour — massive physical volume and protein for barely any extra calories

Lean Gooey Core

  • 50gFat-free (0%) cottage cheeseMelts beautifully inside a hot omelette — zero fat version gives creamy texture without a single gram of fat

"Fat Trap" Fixes

  • 40gFresh mushrooms, slicedDry-sautéed to prevent them absorbing oil like sponges
  • 10g (3-4 olives)Sliced black olivesOlives are pure dietary fat — a strict 10g gives the Mediterranean bite without the fat payload
  • 1-second sprayZero-calorie cooking spray
  • to tasteSea salt and black pepper

Garnish

  • 2 slicesFresh tomato, thinly sliced

👨‍🍳Method

1

Dry-Roast the Sponges

3 min

Heat a non-stick skillet over medium-high heat with just a 1-second spray of zero-calorie oil. Add your sliced mushrooms and a pinch of salt. Sauté them until they release their water and turn golden brown without sitting in a pool of oil. Remove and set aside.

💡Do not add oil when mushrooms start to stick — add a splash of water instead. They will still brown beautifully.
2

The Massive Pour

1 min

Wipe the skillet completely clean, lower the heat to medium-low, and spray it thoroughly with zero-calorie oil. Pour in your massive 250g portion of liquid egg whites.

3

The Low & Slow Cook

4 min

To get that pale, slightly mottled white look instead of a crispy brown crust, cook the egg whites over medium-low heat. Let them gently set for 3-4 minutes without touching them.

💡Medium-low heat is critical for the pale cafe aesthetic — high heat will give you a rubbery, browned crust.
4

The Fill and Fold

1 min

Once the top is mostly set but still slightly glistening, spread your fat-free cottage cheese, dry-roasted mushrooms, and your strict portion of sliced olives over one half of the omelette.

5

Plate the Masterpiece

1 min

Carefully fold the empty half over the filling. Slide the massive, heavy omelette onto a large green plate. Place two thin slices of fresh tomato on top for the visual pop of red color. Serve immediately!

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