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Portobello Pesto Egg Omelette
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Savory omelette with Portobello, red onion, and pesto.
Ingredients:
  • 1 teaspoon olive oil
  • 1 portobello mushroom cap, sliced
  • 0.25 cup chopped red onion
  • 4 egg whites
  • 1 teaspoon water
  • salt and ground black pepper to taste
  • 0.25 cup shredded low-fat mozzarella cheese
  • 1 teaspoon prepared pesto
Instructions:
  • In a skillet over medium heat, sauté portobello mushroom and red onion in olive oil until mushroom is softened, 3 to 5 minutes.
  • Combine and whisk egg whites and water, then pour them over cooked mushroom and onion mixture. Season with salt and pepper. Cook until egg whites are set, about 5 minutes. Sprinkle mozzarella cheese over the top, add pesto, fold in half, and cook until cheese melts, for 2 to 3 minutes.

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