Your breakfast will be healthy and delicious if you serve it with whole wheat toast!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 1 |
| Yield: | 1 omelette |
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
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.
- 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.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 501 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was very tasty, but next time I’m going to make it like a scramble instead of an omelette. I just enjoy that more. I’m sure as a scramble I would have given it 5 stars.
I loved this! I used havarti cheese instead and also lacked mushrooms, so I put in about 1/4 cup of chopped red bell peppers with the onions. I love that it’s healthy and tasty and could be appropriate for breakfast or dinner and I could see this going into a breakfast burrito or taco even. Well done!
Great meal. I used whole eggs and feta cheese will make again. Great meal with a salad and crusty bread
So good!
Delicious!
filling. definitely needed to cook a little longer than prescribed. I am not fan of runny eggs. Good without the pesto sauce, too! And nothing is ever bad with a little bit of sriracha!
This really hit the spot. The flavors worked really well together, and it was a snap to put together. I opted for swiss instead of mozzarella, but it was still delicious!
This was a great omelet. I used more pesto than the recipe called for!
Delicious. We grilled the large portobellos in a grill pan rather than sauteing in oil. That worked really well. We used whole eggs rather than white, and left out the onion. We were very happy.
Delish! I LOVE portobello mushrooms so this was right up my alley. I used baby portobellos vs. slicing a mushroom cap and sauteed them with a bit of minced garlic. I also subbed egg beaters for the egg whites and left out the water. I upped the pesta just a bit and added some shredded romano cheese along with the low-fat mozzarella. This was so good, especially when paired with some whole grain toast.
Just what I needed this morning for breakfast. I was looking through the new recipes and I found this gem! I used about a 1/2 cup of chopped baby bella mushrooms because I didn’t have one large cap. I did increase the pesto to one tablespoon but that’s only because I really like pesto. I did also add 1 teaspoon crushed red pepper flake. Super flavorful and filling without adding a ton of fat. Thanks, Alisan. NOTE: I used Classico brand pesto.