Portobello pesto egg omelette –Looking for a delicious way to start your day? This Portobello Pesto Egg Omelette is a delightful combination of flavors that will make your breakfast unforgettable. It’s quick to prepare and packed with nutrients, making it a perfect dish for busy mornings or a leisurely weekend brunch. Let’s dive into this mouth-watering recipe!
Portobello Pesto Egg Omelette
Imagine fluffy eggs filled with savory Portobello mushrooms and bright, fresh pesto. This dish is not only easy to make but also caters to a range of dietary preferences. Perfect for vegetarians and simply delightful for everyone else!
Ingredients
- 3 large eggs
- 1/2 cup Portobello mushrooms, sliced
- 2 tablespoons pesto (store-bought or homemade)
- 1/4 cup shredded cheese (mozzarella or your choice)
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
- Fresh herbs for garnish (optional)
Instructions
- In a medium bowl, whisk together the eggs, salt, and pepper until well combined.
- Heat the olive oil or butter in a non-stick skillet over medium heat. Add the sliced Portobello mushrooms and sauté for about 3-4 minutes until they’re tender and slightly browned.
- Pour the beaten eggs into the skillet, making sure they evenly cover the mushrooms. Let them cook undisturbed for about 2-3 minutes, or until the edges begin to firm up.
- Once the eggs have set slightly, add the pesto and sprinkle the shredded cheese on top. Allow to cook for an additional 2 minutes until the cheese is melted and the eggs are mostly set.
- Using a spatula, gently fold the omelette in half and let it cook for another minute. This will ensure that the insides are cooked to perfection.
- Carefully slide the omelette onto a plate. Garnish with fresh herbs if desired and serve warm.
This Portobello Pesto Egg Omelette is sure to impress! It’s not only visually appealing with the vibrant greens of the pesto and the earthy tones of the mushrooms, but it also bursts with flavor. Enjoy this simple yet sophisticated meal any time of day!