Recipe by Alisan
"Serve with whole wheat toast and you've got yourself a balanced, delicious breakfast!"
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portobello mushroom cap, sliced
chopped red onion
salt and ground black pepper to taste
shredded low-fat mozzarella cheese
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Portobello Pesto Egg Omelette
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 108
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