Portobello Pesto Egg Omelette
Omelettes cook fast—far too fast for fillings to do much beyond warm up a bit.
Recipe Summary Portobello Pesto Egg Omelette
Serve with whole wheat toast and you've got yourself a balanced, delicious breakfast!Ingredients | Best Omelette Fillings1 teaspoon olive oil1 portobello mushroom cap, sliced¼ cup chopped red onion4 egg whites1 teaspoon watersalt and ground black pepper to taste¼ cup shredded low-fat mozzarella cheese1 teaspoon prepared pestoDirectionsHeat 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.Info | Best Omelette Fillingsprep: 10 mins cook: 15 mins total: 25 mins Servings: 1 Yield: 1 omelette
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