2 servings

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

How to Make It

Step 1

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

Step 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.

Step 3

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

Ratings & Reviews

rstarrlemaitre's Review

September 08, 2011
The swirl of pesto on top of this omelet lifted it from ordinary to very yummy. A really nice combination with the savory mushrooms and potato. I liked that this dish served two - made a perfect brunch with some fruit and muffins.