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.

Yield: 2 servings

Ingredients

• 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  Classic Pesto

Preparation

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.

Nutritional Information

Calories:

146 (36% from fat)

Fat:

5.9g (sat 1.5g,mono 2.6g,poly 1g)

Protein:

12.7g

Carbohydrate:

10.8g

Fiber:

1.7g

Cholesterol:

112mg

Iron:

1.7mg

Sodium:

345mg

Calcium:

56mg