Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 361.9 Kcal (1515 kJ) | ||
| Calories from fat | 214.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.85g | 37% | |
|---|---|---|---|
| Cholesterol | 58.46mg | 19% | |
| Sodium | 514.91mg | 21% | |
| Potassium | 333.96mg | 7% | |
| Total Carbs | 6.56g | 2% | |
| Sugars | 3.72g | 15% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 29.85g | 60% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 9.9mg | 55% | |
| Calcium | 410.5mg | 41% | |
| Amount Per 100 g | |||
| Calories | 144 Kcal (603 kJ) | ||
| Calories from fat | 85.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.49g | 37% | |
|---|---|---|---|
| Cholesterol | 23.26mg | 19% | |
| Sodium | 204.88mg | 21% | |
| Potassium | 132.88mg | 7% | |
| Total Carbs | 2.61g | 2% | |
| Sugars | 1.48g | 15% | |
| Dietary Fiber | 0.38g | 4% | |
| Protein | 11.88g | 60% | |
| Vitamin C | 1.2mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.9mg | 55% | |
| Calcium | 163.4mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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