Serve with whole wheat toast and you've got yourself a balanced, delicious breakfast!
Ingredients
- olive oil: 1 tsp
- portobello mushroom cap: 1 piece (sliced)
- red onion: 0.25 cup (chopped)
- egg whites: 4 piece
- water: 1 tsp
- salt and ground black pepper: (to taste)
- low-fat mozzarella cheese: 0.25 cup (shredded)
- prepared pesto: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
