How to Make Portobello Recept Vegan

Portobello Pesto Egg Omelette

Portobello mushrooms stand in for meat patties in this recipe for veggie burgers with all the fixings.

Recipe Summary Portobello Pesto Egg Omelette

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

Ingredients | Portobello Recept Vegan

1 teaspoon olive oil

1 portobello mushroom cap, sliced

¼ cup chopped red onion

4 egg whites

1 teaspoon water

salt and ground black pepper to taste

¼ cup shredded low-fat mozzarella cheese

1 teaspoon prepared pesto

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.

Info | Portobello Recept Vegan

prep: 10 mins cook: 15 mins total: 25 mins Servings: 1 Yield: 1 omelette

TAG : Portobello Pesto Egg Omelette

Breakfast and Brunch, Eggs, Omelet Recipes,