How to Make Portobello Pesto Egg Omelette - A Step-by-Step Guide

Are you looking for a hearty and nutritious breakfast option that's also easy to make? Look no further than the Portobello Pesto Egg Omelette! This delicious and satisfying omelette is packed with flavor and makes for a great start to the day. Whether you're a fan of mushrooms, eggs, or pesto, this recipe has something for everyone.

Portobello mushrooms are the star of this omelette, adding a meaty texture and earthy flavor that pairs perfectly with the creamy eggs and vibrant pesto. ...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 1
  • Yield: 1 omelette

  • 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

    259 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 19mg
    • Sodium: 501mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 28g
    • Vitamin C: 4mg
    • Calcium: 526mg
    • Iron: 1mg
    • Potassium: 836mg