Portobello Pesto Egg Omelette Recipe

Directions

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

Amount Per Serving (1 total)

Calories
259 cal
13%

Fat
12 g
18%

Carbs
12 g
4%

Based on a 2,000 calorie diet

Reviews (5)

Rate This Recipe

Jillian

Sep. 15, 2010

"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 for the..." See more egg whites and left out the water. I upped the pesta just a bit and added some shredded romano cheese along with the low-fat mozzarella. This was so good, especially when paired with some whole grain toast."

Sarah Jo

Sep. 13, 2010

"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 cap. I..." See more did increase the pesto to one tablespoon but that's only because I really like pesto. I did also add 1 teaspoon crushed red pepper flake. Super flavorful and filling without adding a ton of fat. Thanks, Alisan. NOTE: I used Classico brand pesto."

sbarber

May. 13, 2011

"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...." See more"

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