Portobello Pesto Egg Omelette Recipes

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PORTOBELLO PESTO EGG OMELETTE



Portobello Pesto Egg Omelette image

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

Provided by Alisan

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 25m

Yield 1

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 12 g, Cholesterol 19 mg, Fat 12 g, Fiber 2.5 g, Protein 28 g, SaturatedFat 4.2 g, Sodium 500.6 mg, Sugar 4.7 g

ROASTED PORTOBELLOS WITH PESTO



Roasted Portobellos With Pesto image

Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

8 medium (roasting size) portobellos
1 tablespoon extra virgin olive oil
Salt
freshly ground pepper
1/4 cup pesto (see recipe)

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams

PORTOBELLO PESTO EGG OMELETTE



Portobello Pesto Egg Omelette image

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

Provided by Alisan

Categories     Omelets

Time 25m

Yield 1

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 12 g, Cholesterol 19 mg, Fat 12 g, Fiber 2.5 g, Protein 28 g, SaturatedFat 4.2 g, Sodium 500.6 mg, Sugar 4.7 g

PORTOBELLO PESTO EGG OMELETTE



Portobello Pesto Egg Omelette image

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

Provided by Alisan

Categories     Omelets

Time 25m

Yield 1

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 12 g, Cholesterol 19 mg, Fat 12 g, Fiber 2.5 g, Protein 28 g, SaturatedFat 4.2 g, Sodium 500.6 mg, Sugar 4.7 g

PORTOBELLO PESTO EGG OMELETTE



Portobello Pesto Egg Omelette image

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

Provided by Alisan

Categories     Omelets

Time 25m

Yield 1

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 12 g, Cholesterol 19 mg, Fat 12 g, Fiber 2.5 g, Protein 28 g, SaturatedFat 4.2 g, Sodium 500.6 mg, Sugar 4.7 g

PORTOBELLO PESTO EGG OMELETTE



Portobello Pesto Egg Omelette image

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

Provided by Alisan

Categories     Omelets

Time 25m

Yield 1

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 12 g, Cholesterol 19 mg, Fat 12 g, Fiber 2.5 g, Protein 28 g, SaturatedFat 4.2 g, Sodium 500.6 mg, Sugar 4.7 g

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

PESTO PORTOBELLO PIZZAS



Pesto Portobello Pizzas image

Super easy and delicious! Lunch, dinner or snack, we can't think of a time when these pizzas wouldn't come in handy. Serve quartered with toothpicks as appetizers. -Laurie Barmore, Waterford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

4 large portobello mushrooms (4 to 4-1/2 inches)
1/2 cup prepared pesto
1 roma tomato, thinly sliced
1 cup shredded part-skim mozzarella cheese
4 fresh basil leaves, thinly sliced

Steps:

  • Preheat oven to 400°. Remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a greased baking sheet., Spoon pesto over mushrooms. Top with tomato slices and sprinkle with cheese. Bake 15-20 minutes or until mushrooms are tender. Sprinkle with basil.

Nutrition Facts : Calories 261 calories, Fat 19g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 377mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.

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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