Portobello Pesto Egg Omelette Recipes

PORTOBELLO PESTO EGG OMELETTE

Portobello Pesto Egg Omelette image

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

Provided by Alisan

Categories Omelets

Time 25m

Yield 1

Number Of Ingredients 8

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

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

PORTOBELLO PESTO EGG OMELETTE

Portobello Pesto Egg Omelette image

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

Provided by Alisan

Categories Breakfast and Brunch Eggs Omelet Recipes

Time 25m

Yield 1

Number Of Ingredients 8

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

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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