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.
Recipe by Cooking Light September 2002
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09/07/2011
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.
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