Gluten-freeVegetarianPescetarianPollotarianGrain-freeLow carb
Portobello Pesto Egg Omelette
A light egg white omelette filled with portobello mushroom, red onion, mozzarella, and a touch of pesto.
- 25
- min
- 1
- servings
- ~250
- kcal per serving
- Difficulty:
- Easy
Plan a week with this recipeFree for 7 days, no card.
01Method
- 1
Warm the olive oil in a skillet over medium heat. Sauté the portobello mushroom and red onion until the mushroom becomes tender, about 3 to 5 minutes.
- 2
In a small bowl, beat the egg whites together with the water, then pour the mixture over the vegetables. Season with salt and pepper. Stir occasionally and cook until the egg whites are fully set, roughly 5 minutes. Scatter the mozzarella on top, then add the pesto. Fold the omelette in half and let it cook for another 2 to 3 minutes until the cheese has melted.
Allergens
Tree nutsEggsMilk
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
