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

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

Instructions

    * 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.
 

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

Instructions

    * 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.
 


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