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Portobello Pesto Egg Omelette

Portobello Pesto Egg Omelette

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Alisan

Alisan

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

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Nutrition

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  • 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

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
42

Jillian

9/15/2010

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 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
11

Sarah Jo

9/13/2010

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 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
6

sbarber

5/13/2011

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.

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