Portobello Pesto Egg Omelette Recipe - Allrecipes.com
Portobello Pesto Egg Omelette Recipe
  • READY IN 25 mins

Portobello Pesto Egg Omelette

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 omelette Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
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Reviews More Reviews

Sep 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.

Sep 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.


8 Ratings

May 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.

Mar 14, 2012

This was a great omelet. I used more pesto than the recipe called for!

Jun 30, 2014

So good!

Apr 08, 2014


Sep 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!

Mar 24, 2013

This really hit the spot. The flavors worked really well together, and it was a snap to put together. I opted for swiss instead of mozzarella, but it was still delicious!


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 888 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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