Portobello Pesto Egg Omelette

Ingredients

• 4  egg whites 
• 1 serving salt and ground pepper black to taste
• 0.3 cup mozzarella cheese shredded low-fat
• 1 teaspoon olive oil 
• 1 teaspoon pesto prepared
• 1  portobello mushroom cap sliced
• 0.3 cup onion red chopped
• 1 teaspoon water 

Equipment

• bowl
• frying pan
• whisk

Directions

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. 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.
3. 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.