Portobello Pesto Egg Omelets

Portobello Pesto Egg Omelets
Portobello Pesto Egg Omelets

Portobello Pesto Egg Omelets

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 264 kcal

Ingredients
  

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

Notes

Heat the olive oil carefully in a skillet over medium temperature. Cook the portobello mushroom and red onion in the olive oil till the fungus has mollified, 3 to 5 minutes.
Flutter the egg whites and water together in a little bowl; pour over the mushroom and onion blend. Season the egg with salt and pepper. Cook, mixing sporadically, until the egg whites are never again runny, around 5 minutes. Sprinkle the mozzarella cheddar over the blend; top with the pesto. Crease the omelet down the middle and keep cooking until the cheddar softens, 2 to 3 minutes.
Nutrition Facts (Per Serving): Calories 264, Carbohydrates 22g, Protein 31g, Fat 6g
 
 
 
 
Keyword Egg Omelets, Portobello Pesto
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