Recipes Breakfast and Brunch Eggs Omelet Recipes Portobello Pesto Egg Omelette 4.7 (13) 11 Reviews 3 Photos Serve with whole wheat toast and you've got yourself a balanced, delicious breakfast! Submitted by Alisan Updated on March 14, 2025 Save Rate Print Share Close Add Photo 3 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 1 Yield: 1 omelette Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 1 servings 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. I Made It Print Nutrition Facts (per serving) 259 Calories 12g Fat 12g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 259 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 21% Cholesterol 19mg 6% Sodium 501mg 22% Total Carbohydrate 12g 4% Dietary Fiber 3g 9% Total Sugars 5g Protein 28g 56% Vitamin C 4mg 4% Calcium 526mg 40% Iron 1mg 6% Potassium 836mg 18% * 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.