Mushroom Omelette by Michelle Bridges

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.

Michelle Bridges is author of Crunch Time Cookbook.

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