Eggs Recipe | Portobello Pesto Egg Omelette

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

Ingredients

• 1 teaspoon olive oil
• 1 portobello mushroom cap, sliced
• ¼ cup chopped red onion
• 4 egg whites
• 1 teaspoon water
• salt and ground black pepper to taste
• ¼ cup shredded low-fat mozzarella cheese
• 1 teaspoon prepared pesto

Cooking 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.

Nutrition Facts

• calories258.6
• carbohydrateContent12 g
• cholesterolContent19 mg
• fatContent12 g
• fiberContent2.5 g
• proteinContent28 g
• saturatedFatContent4.2 g
• sodiumContent500.6 mg
• sugarContent4.7 g