Mushroom & Brie Omelette

WLS-friendly recipe: Mushroom & Brie Omelet


Creamy brie adds a gourmet touch to this quick and easy high-protein recipe.


Here's what you'll need (serves 4):

  • 1 clove garlic, minced
  • 2 cups (200g) mushrooms
  • 8 eggs
  • 200g brie cheese, sliced
  • 120g rocket
  • 1 tbsp. olive oil
  • salt & pepper



  • Heat a large non-stick frying pan over high heat, greased with a little bit of oil. Slice the mushrooms and cook, stirring occasionally, for 5-7 minutes. Transfer to a bowl and set aside. 
  • Heat a small non-stick frying pan over medium-high heat, greased with a small amount of oil. Whisk the eggs in a large pot with ¼ cup (60ml) cold water. Season well with salt and pepper.  
  • Pour quarter of the eggs into the pan and cook the omelet. Top with a quarter of the earlier prepared mushrooms and quarter of the brie. Transfer onto a serving plate, top with a handful of rocket. Serve immediately.
  • Repeat this process with the remaining eggs, mushrooms, brie and rocket to make a further 4 omelets.  



Did you make this WLS-friendly recipe? 
Tag @mynewtum on Facebook or Instagram so we can see!
Back to blog