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Portobello Pesto Egg Omelette Popular Recipes

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Portobello Pesto Egg Omelette

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

Ingredients :

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

Instructions :

Prep : 10M Cook : 1M Ready in : 25M
  • 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.
  • 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.

Notes :

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