Portobello Pesto Egg Omelette recipe
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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
Nutrition Info
- 258.6 caloriescarbohydrate: 12 gcholesterol: 19 mgfat: 12 gfiber: 2.5 gprotein: 28 gsaturatedFat: 4.2 gservingSize: -sodium: 500.6 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Portobello Pesto Egg Omelette
Directions
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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.