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Portobello Pesto Egg Omelette
- 1 teaspoon olive oil
- 1 portobello mushroom cap, sliced
- 1/4 cup chopped red onion
- 4 egg whites
- 1 teaspoon water
- salt and ground black pepper to taste
- 1/4 cup shredded low-fat mozzarella cheese
- 1 teaspoon prepared pesto
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|Serving Size 1/1 of a recipe|
|Amount Per Serving|
|Total Fat 12g|
|Saturated Fat 4.2g|
|Total Carbohydrate 12g|
|Dietary Fiber 2.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|