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
[email protected]This is my new favorite omelet recipe. It's so easy to make and it's always delicious.
Robin Boling
[email protected]I'm always looking for new and interesting ways to make omelets. This recipe is definitely a winner!
Bright Richard
[email protected]This 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
[email protected]I made this omelet for a brunch party and it was a hit! Everyone loved it.
Amir Sabir
[email protected]This omelet is a great way to sneak some vegetables into your kids' diet. My kids loved it!
Noluthando Nxumalo
[email protected]I'm not a fan of mushrooms, but I still enjoyed this omelet. The cheese and pesto were really tasty.
Mike Edward
[email protected]I'm a vegetarian and I'm always looking for new and exciting vegetarian recipes. This omelet is definitely a keeper!
sharrell white
[email protected]I made this omelet for breakfast and it was the perfect start to my day. It was filling and flavorful.
Omais khan
[email protected]This 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
[email protected]I'm not usually a fan of omelets, but this one was really good. The portobello mushrooms added a nice meaty flavor.
MRr Maanii
[email protected]This was the first time I've ever made an omelet and it turned out perfect! I'll definitely be making this again.
Sanjay Johnson
[email protected]The flavors in this omelet are amazing. The pesto and cheese really complement each other.
Hrittik Das
[email protected]I love how easy it was to make this omelet! I had all the ingredients on hand and it was ready in no time.