See more
Potato, Mushroom, and Pesto Omelet

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.

Cooking Light SEPTEMBER 2002

  • Yield: 2 servings


  • 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.

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