Portobello Pesto Egg Omelette You Have To Try
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| Portobello Pesto Egg Omelette |
"Serve with entire wheat toast and you've were given yourself a balanced, delicious breakfast!"
Ingredients :
- 1 teaspoon olive oil
- 1 portobello mushroom cap, sliced
- 1/4 cup chopped purple onion
- four egg whites
- 1 teaspoon water
- salt and floor black pepper to taste
- 1/4 cup shredded low-fat mozzarella cheese
- 1 teaspoon prepared pesto
Instructions :
| Prep : 10M | Cook : 1M | Ready in : 25M |
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- Heat the olive oil in a skillet over medium warmness. Cook the portobello mushroom and crimson onion in the olive oil until the mushroom has softened, three to five minutes.
- Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion combination. Season the egg whites with salt and pepper. Cook, stirring every now and then, till the egg whites are now not runny, approximately five minutes. Sprinkle the mozzarella cheese over the combination; pinnacle with the pesto. Fold the omelette in half of and retain cooking till the cheese melts, 2 to three mins.
Notes :
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