Ingredients for - Portobello Pesto Egg Omelette
2.
Portobello mushroom cap, sliced 1
How to cook deliciously - Portobello Pesto Egg Omelette
1 . Stage
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 . Stage
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.
Recipe information
Cooking:
10 min.
Servings per container:
1
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