Best Portobello Pesto Egg Omelette Recipes
PORTOBELLO PESTO EGG OMELETTE
Categories Egg
Number Of Ingredients 8
Steps:
- 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.
PORTOBELLO PESTO EGG OMELETTE
Serve with whole wheat toast and you've got yourself a balanced, delicious breakfast!
Provided by Alisan
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 25m
Yield 1
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 12 g, Cholesterol 19 mg, Fat 12 g, Fiber 2.5 g, Protein 28 g, SaturatedFat 4.2 g, Sodium 500.6 mg, Sugar 4.7 g
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