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Potato, Mushroom, and Pesto Omelet

Yield 2 servings
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

Nutrition Information

  • calories 146
  • caloriesfromfat 36 %
  • fat 5.9 g
  • satfat 1.5 g
  • monofat 2.6 g
  • polyfat 1 g
  • protein 12.7 g
  • carbohydrate 10.8 g
  • fiber 1.7 g
  • cholesterol 112 mg
  • iron 1.7 mg
  • sodium 345 mg
  • calcium 56 mg

How to Make It

  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.