Portobello Pesto Egg Omelette |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Serve with whole wheat toast and you've got yourself a balanced, delicious breakfast! Ingredients:
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 |
Directions:
1. 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.
2. 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.
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