Portobello Pesto Egg Omelette

Portobello Pesto Egg Omelette

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Alisan 3

"Serve with whole wheat toast and you've got yourself a balanced, delicious breakfast!"
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25 m servings 259 cals
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Original recipe yields 1 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 888 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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!

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!

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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