READY IN 25 mins

Portobello Pesto Egg Omelette

Read Reviews (5)

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

Directions

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

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.

—Jillian

See full review »

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.

—Sarah Jo

See full review »

5 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.

—sbarber

See full review »

Mar 14, 2012

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

—jennbo

See full review »

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!

—JennaBee

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Egg Pesto Breakfast Wrap

Zucchini Egg White Frittata

Cabbage with Portobello Mushrooms

Green Garlic and Ham Scrambled Eggs with Cheese

Shrimp Egg Foo Young

Spicy and Cheesy Egg and Tomato Frittata

Broccoli Rabe with Portobello Mushroom

Wilted Arugula and Portobello Mushrooms

Lighter Chicken Egg Foo Young

Pesto Scrambled Eggs

Nutrition

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.

Nutritional Information

Portobello Pesto Egg Omelette

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 259
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 4.2g 21 %
Cholesterol 19mg 6 %
Sodium 888mg 36 %
** Potassium 836mg 23 %
Total Carbohydrates 12g 4 %
Dietary Fiber 2.5g 10 %
Protein 28g 56 %
** Sugars 4.7g
Vitamin A 10 %
Vitamin C 6 %
Calcium 66 %
Iron 11 %
** Thiamin 9 %
** Niacin 66 %
** Vitamin B6 11 %
** Magnesium 12 %
** Folate 22 %

* 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.