Portobello Pesto Egg Omelette

Portobello Pesto Egg Omelette

8
Alisan 3

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

Ingredients

25 m {{adjustedServings}} servings 259 cals
Serving size has been adjusted!

Original recipe yields 1 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 888 mg
  • 36%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

8
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Delish! I LOVE portobello mushrooms so this was right up my alley. I used baby portobellos vs. slicing a mushroom cap and sauteed them with a bit of minced garlic. I also subbed egg beaters f...

Just what I needed this morning for breakfast. I was looking through the new recipes and I found this gem! I used about a 1/2 cup of chopped baby bella mushrooms because I didn't have one large ...

Delicious. We grilled the large portobellos in a grill pan rather than sauteing in oil. That worked really well. We used whole eggs rather than white, and left out the onion. We were very happy.