Mushroom omelette by Michelle Bridges

Egg-white omelettes with garlic mushrooms by Michelle Bridges.
Egg-white omelettes with garlic mushrooms by Michelle Bridges. Contributed.

THE Biggest Loser celebrity trainer and author Michelle Bridges shares her high protein, low calorie recipe for egg-white omelettes with garlic mushrooms.

Omelette with garlic mushrooms

Ingredients (serves 2, 300 cal per serve):

olive oil spray

250 g mixed fresh mushrooms (oyster, Swiss brown, shimeji), sliced

1 garlic clove, crushed

2 tablespoons freshly chopped parsley

1 shallot, finely chopped

10 egg whites

freshly ground black pepper

4 slices wholegrain bread


    * Lightly spray a frying pan with oil and heat on medium–high
    * Cook the mushrooms for 6 minutes, stirring, until browned
    * Stir in the garlic, parsley and shallot and cook for 30 seconds until fragrant. Remove from the heat
    * Whisk the egg whites in a bowl until combined.
    * Stir through the mushroom mixture and season to taste with pepper.
    * Toast the bread
    * Meanwhile, lightly spray a medium non-stick frying pan with olive oil and heat on medium–high
    * Pour in half of the egg-white mixture and cook for 1–2 minutes until just set
    * Fold over and slide onto a warm plate. Keep warm.
    * Repeat with the remaining egg-white mixture for the second omelette.
    * Serve the omelettes with the toast.

Topics:  michelle bridges mother's day recipes

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