Potato, Mushroom, and Pesto Omelet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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We packed this omelet so full that it's too thick to fold in half. Serve it open faced with fresh fruit and muffins. Ingredients:
4 large egg whites |
1 large egg |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
cooking spray |
1 cup thinly sliced mushrooms |
1/4 cup finely chopped red bell pepper |
1/2 cup diced peeled baking potato, cooked |
1 tablespoon classic pesto |
Directions:
1. Combine first 4 ingredients in a medium bowl, stirring with a whisk.
2. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and bell pepper; sauté 5 minutes. Pour egg mixture into pan; top with potato (do not stir). Cover, reduce heat to medium-low, and cook 8 minutes or until center is set.
3. Spread Classic Pesto over omelet. Loosen omelet with a spatula, and cut in half. Slide omelet halves onto plates.
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