Portobello Pesto Egg Omelette Recipes

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.

Steps:

• Preheat broiler. Line large baking sheet with foil. Remove and discard mushroom stems. Scoop out and discard tough inside centers where mushroom stems were attached. Brush both sides of mushrooms generously with olive oil. Place mushrooms, dark gill side up, on prepared baking sheet. Sprinkle mushrooms with minced garlic, then sprinkle generously with salt and pepper. Broil mushrooms about 5 inches from heat source until beginning to soften, about 5 minutes. Turn mushrooms over; broil until tender when pierced with knife, about 7 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.)
• Whisk eggs, 2 tablespoons grated Parmesan cheese, chopped rosemary, salt, and pepper in large bowl to blend. Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add eggs to skillet and stir gently in circular motion with wooden spoon or heat-resistant rubber spatula, releasing cooked eggs from bottom of skillet and allowing uncooked portion of eggs to flow underneath. Cook until eggs are set but still soft, about 4 minutes total. Dot with remaining 1 tablespoon butter.
• Arrange hot portobello mushrooms, gill side up, on plates. Top with eggs, dividing equally. Sprinkle with remaining 2 tablespoons grated Parmesan cheese, dividing equally, and serve.

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.

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.

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.

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.

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.