Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Jean Kressy
Recipe by Cooking Light September 2002


Recipe Summary test

2 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

146 calories; calories from fat 36%; fat 5.9g; saturated fat 1.5g; mono fat 2.6g; poly fat 1g; protein 12.7g; carbohydrates 10.8g; fiber 1.7g; cholesterol 112mg; iron 1.7mg; sodium 345mg; calcium 56mg.