Potato, Mushroom, and Pesto Omelet Recipe

Perfect weeknight meal for 2. This recipe is served open-faced.


  • 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 http://donnafales.com/recipes/2005/05/20/


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.