Portobello Pesto Egg Omelette recipe

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Ingredients

1 teaspoon olive oil
1 portobello mushroom cap, sliced
¼ cup chopped red onion
4 egg whites
1 teaspoon water
salt and ground black pepper to taste
¼ cup shredded low-fat mozzarella cheese
1 teaspoon prepared pesto

Nutrition Info

258.6 calories
carbohydrate: 12 g
cholesterol: 19 mg
fat: 12 g
fiber: 2.5 g
protein: 28 g
saturatedFat: 4.2 g
servingSize: -
sodium: 500.6 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes.

  2. Whisk the egg whites and water together in a small bowl, pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture, top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.

Recipe Yield

1 omelette

Recipe Note

Serve with whole wheat toast and you've got yourself a balanced, delicious breakfast!

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