Rating: 4.5 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
15 mins
total:
25 mins
prep:
10 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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