Simple Way to Keto Veggie Omelette

Portobello Pesto Egg Omelette

Reheat gently in the microwave or in a hot skillet.

Recipe Summary Portobello Pesto Egg Omelette

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

Ingredients | Keto Veggie Omelette

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 | Keto Veggie Omelette

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

TAG : Portobello Pesto Egg Omelette

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