Portobello Pesto Egg Omelette Recipes

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PESTO OMELET



Pesto Omelet image

Make and share this Pesto Omelet recipe from Food.com.

Provided by januarybride

Categories     Breakfast

Time 15m

Yield 1 omelet, 2 serving(s)

Number Of Ingredients 5

4 large eggs, beaten
1 small tomatoes, diced
1/4 cup sliced roasted red pepper, drained
2 tablespoons pesto sauce
2 tablespoons shredded romano cheese (may sub parmesean or feta)

Steps:

  • Combine eggs and tomato in a small bowl and set aside.
  • Haet greased, large nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should immediately set at the edges.
  • Carefully push cooked mixture at edges toward center so uncooked portions can reach the hot pan surface, tilting pan as necessary.
  • While top is still moist and creamy-looking, top with roasted pepper, pesto and cheese.
  • Reduce heat to low; fold omelet in half. Cook an additional 2 minutes and serve immediately.

Nutrition Facts : Calories 213.2, Fat 13.9, SaturatedFat 5.5, Cholesterol 437.7, Sodium 552, Carbohydrate 3.8, Fiber 0.8, Sugar 2.1, Protein 17.6

GRILLED PORTOBELLO OMELETTE



Grilled Portobello Omelette image

I just got this on a recipe card from my local Earthfare store, and I can't wait to try it out! What a unique use of both portobello mushrooms and the grill! It looks like there is a lot of "play" room here, as far as using different cheeses (feta?), veggies (sun-dried tomatoes?), and even brushes of vinegar...

Provided by smellyvegetarian

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 portabella mushrooms (large)
1/4 cup reduced-fat cheddar cheese
4 teaspoons green onions, chopped
4 teaspoons red bell peppers, chopped
4 eggs
1/2 cup egg substitute

Steps:

  • Preheat grill to medium.
  • Remove stems from mushrooms and scrape gills with a spoon.
  • Place 1 T cheese and 1 t each of the onion and bell pepper into each mushroom cap. Season with salt and pepper to taste.
  • In a small bowl, beat eggs and egg substitute, adding salt or pepper to taste.
  • Place mushroom caps on the grill and fill each with the egg mixture.
  • Grill, covered, 25 minutes or until the eggs are set. Serve immediately.

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