Portobello Pesto Egg Omelette

Name: Portobello Pesto Egg Omelette
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Global
Ingredients: 4 egg whites; 1 serving salt and ground black pepper to taste; 59 milliliters shredded low-fat mozzarella cheese; 1 teaspoon olive oil; 1 teaspoon prepared pesto; 1 portobello mushroom cap, sliced; 59 milliliters chopped red onion; 1 teaspoon water

Portobello Pesto Egg Omelette might be just the main course you are searching for. This recipe serves 1. One serving contains 209 calories, 22g of protein, and 11g of fat. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes approximately 25 minutes. Head to the store and pick up egg whites, pesto, portobello mushroom cap, and a few other things to make it today. To use up the egg whites you could follow this main course with the Banana Pudding as a dessert.

Instructions

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.

Ingredients you will need

Olive Oil

Red Onion

Mushrooms

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Egg Whites

Mushrooms

Onion

Water

Equipment you will use

Whisk

Bowl

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 you will need

Mozzarella