Portobello Pesto Egg Omelette Recipes

PESTO OMELET

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.

GRILLED PORTOBELLO OMELETTE

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.

CALLY'S OMELET

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in green bell pepper, red bell pepper, onion and portobello mushrooms. Cook until tender, about 5 minutes.
• Stir beef into the vegetable mixture, and cook until evenly brown, 5 to 10 minutes.
• Stir egg beaters into the mixture, and cook 10 minutes, or until firm.