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Portobello Pesto Egg Omelette

4

25 min

Portobello Pesto Egg Omelette

Portobello Pesto Egg Omelette Photo 1

Category

Egg appetizer

Time

25 min

Serving

1 persons

Calories

259

Rating

4.00★ (13)

Cuisine

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

Ingredients

  • olive oil: 1 tsp
  • portobello mushroom cap: 1 piece (sliced)
  • red onion: 0.25 cup (chopped)
  • egg whites: 4 piece
  • water: 1 tsp
  • salt and ground black pepper: (to taste)
  • low-fat mozzarella cheese: 0.25 cup (shredded)
  • prepared pesto: 1 tsp

Metric Conversion

Stages of cooking

Portobello Pesto Egg Omelette Photo 21
Portobello Pesto Egg Omelette Photo 32
  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.
    Portobello Pesto Egg Omelette Photo 2
  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 Photo 3

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