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.

Yield: 2 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 36%
  • Fat: 5.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1g
  • Protein: 12.7g
  • Carbohydrate: 10.8g
  • Fiber: 1.7g
  • Cholesterol: 112mg
  • Iron: 1.7mg
  • Sodium: 345mg
  • Calcium: 56mg

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

Preparation

  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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