Serve with whole wheat toast and you've got yourself a balanced, delicious breakfast!

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
1
Yield:
1 omelette
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

259 calories; protein 28g; carbohydrates 12g; fat 12g; cholesterol 19mg; sodium 500.6mg. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 5 stars
09/15/2010
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 for the egg whites and left out the water. I upped the pesta just a bit and added some shredded romano cheese along with the low-fat mozzarella. This was so good especially when paired with some whole grain toast. Read More
(43)
13 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2010
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 for the egg whites and left out the water. I upped the pesta just a bit and added some shredded romano cheese along with the low-fat mozzarella. This was so good especially when paired with some whole grain toast. Read More
(43)
Rating: 5 stars
09/13/2010
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 cap. I did increase the pesto to one tablespoon but that's only because I really like pesto. I did also add 1 teaspoon crushed red pepper flake. Super flavorful and filling without adding a ton of fat. Thanks Alisan. NOTE: I used Classico brand pesto. Read More
(11)
Rating: 4 stars
05/13/2011
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. Read More
(6)
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Rating: 5 stars
03/14/2012
This was a great omelet. I used more pesto than the recipe called for! Read More
(2)
Rating: 5 stars
06/30/2014
So good! Read More
Rating: 4 stars
09/01/2013
filling. definitely needed to cook a little longer than prescribed. I am not fan of runny eggs. Good without the pesto sauce too! And nothing is ever bad with a little bit of sriracha! Read More
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Rating: 5 stars
08/28/2016
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 appropriate for breakfast or dinner and I could see this going into a breakfast burrito or taco even. Well done! Read More
Rating: 5 stars
06/19/2016
Great meal. I used whole eggs and feta cheese will make again. Great meal with a salad and crusty bread Read More
Rating: 5 stars
04/08/2014
Delicious! Read More
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