Ingredients25 m servings 259
- 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.
Per Serving: 259 calories; 12 12 28 19 501 Full nutrition
ReviewsRead all reviews 11
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 f...
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 ...
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.
This was a great omelet. I used more pesto than the recipe called for!
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 appr...
Great meal. I used whole eggs and feta cheese will make again. Great meal with a salad and crusty bread