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

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Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.
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