PORTOBELLO PESTO EGG OMELETTE
Serve with whole wheat toast and you've got yourself a balanced, delicious breakfast!
Provided by Alisan
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 25m
Yield 1
Number Of Ingredients 8
Steps:
- 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 Facts : Calories 258.6 calories, Carbohydrate 12 g, Cholesterol 19 mg, Fat 12 g, Fiber 2.5 g, Protein 28 g, SaturatedFat 4.2 g, Sodium 500.6 mg, Sugar 4.7 g
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Suresh Donald
s_d@yahoo.comThis is my new favorite omelet recipe. It's so easy to make and it's always delicious.
Robin Boling
robin.b@gmail.comI'm always looking for new and interesting ways to make omelets. This recipe is definitely a winner!
Bright Richard
richard-bright2@hotmail.frThis omelet is a great way to use up leftover portobello mushrooms. I had some leftover from a previous recipe and this was the perfect way to use them up.
Laura Burch
b.laura75@yahoo.comI made this omelet for a brunch party and it was a hit! Everyone loved it.
Amir Sabir
sabir50@hotmail.co.ukThis omelet is a great way to sneak some vegetables into your kids' diet. My kids loved it!
Noluthando Nxumalo
noluthando-n55@hotmail.comI'm not a fan of mushrooms, but I still enjoyed this omelet. The cheese and pesto were really tasty.
Mike Edward
e_mike69@aol.comI'm a vegetarian and I'm always looking for new and exciting vegetarian recipes. This omelet is definitely a keeper!
sharrell white
white_s@hotmail.comI made this omelet for breakfast and it was the perfect start to my day. It was filling and flavorful.
Omais khan
o_k92@yahoo.comThis omelet is a great way to use up leftover pesto. I always have a jar of pesto in my fridge, so this is a go-to recipe for me.
Kabir Kayani
kayani@yahoo.comI'm not usually a fan of omelets, but this one was really good. The portobello mushrooms added a nice meaty flavor.
MRr Maanii
maanii-m@gmail.comThis was the first time I've ever made an omelet and it turned out perfect! I'll definitely be making this again.
Sanjay Johnson
j.s55@aol.comThe flavors in this omelet are amazing. The pesto and cheese really complement each other.
Hrittik Das
hrittikd@gmail.comI love how easy it was to make this omelet! I had all the ingredients on hand and it was ready in no time.