- 1 teaspoon olive oil
- 1 portobello mushroom cap, sliced
- 1/4 cup chopped red onion
- 4 egg whites
- 1 teaspoon water
- salt and ground black pepper to taste
- 1/4 cup shredded low-fat mozzarella cheese
- 1 teaspoon prepared pesto
- 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.
05/04/2018
recipepes.com
Portobello Pesto Egg Omelette, recipe
PT15M
PT1H
5
455 calories
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