Heat a non-stick frypan over medium heat. Heat oil and saute mushrooms for a few minutes. Add spring onion and cook a few minutes more. Add spinach leaves and cook until spinach has wilted. Remove from pan and set aside.
Wipe pan clean, spray with oil and heat over medium to low heat.
Blend eggs, cottage cheese, 4 tbs water and salt and pepper until smooth. Pour egg mixture into pan and cook for a few minutes until egg starts to set.
Add mushroom mixture and continue cooking.
Sprinkle with parmesan and parsley, fold in half and serve.