We packed this omelet so full that it's too thick to fold in half. Serve it open faced with fresh fruit and muffins.
Cooking Light SEPTEMBER 2002
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.
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