Potato, Mushroom, and Pesto Omelet

We packed this omelet so full that it's too thick to fold in half. Serve it open faced with fresh fruit and muffins.


2 servings

Recipe from

Cooking Light

Nutritional 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


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


Combine first 4 ingredients in a medium bowl, stirring with a whisk.

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.

Spread Classic Pesto over omelet. Loosen omelet with a spatula, and cut in half. Slide omelet halves onto plates.