Portobello Pesto Egg Omelette

Ingredients

• 1 teaspoon olive oil
• 1 portobello mushroom cap , sliced
• 0.25 cups chopped red onion
• 4 eggs whites
• 1 teaspoon water
• salt and ground black pepper to taste
• 0.25 cups shredded low-fat mozzarella cheese
• 1 teaspoon prepared pesto

Instructions

1. 1

   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.

2. 2

   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.