Portobello Pesto Egg Omelette

Portobello Pesto Egg Omelette

Portobello mushroom, red onion, and pesto flavor this egg white omelette.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
259 Calories

Recipe Instructions

Step 1
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.
Step 2
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.

Ingredients

  • 4 egg whites
  • 1 teaspoon water
  • salt and ground black pepper to taste
  • 1 teaspoon olive oil
  • 1 teaspoon prepared pesto
  • 1 portobello mushroom cap, sliced
  • 0.25 cup chopped red onion
  • 0.25 cup shredded low-fat mozzarella cheese

Categories

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