Potato, Mushroom and Pesto Omelet

Breakfast for dinner!  This recipe serves 2, but you could easily double or triple the ingredients to serve your whole family.  On the side, fruit and a whole-grain muffin or toast.

What you’ll need:

  • 4 large egg whites (or egg substitute)
  • 1 large egg
  • 1/8 teaspoon salt
  • 1/8  teaspoon pepper
  • cooking spray
  • 1 cup thinly sliced mushrooms
  • 1/4 cup chopped bell pepper
  • 1/2 cup diced baking potato, cooked
  • 1 tablespoon pre-made pesto

What you’ll do:

  • Combine the eggs, salt and pepper in a bowl; whisk to combine.
  • Heat a small nonstick skillet over medium-high heat and coat with cooking spray.
  • Add the mushrooms and bell pepper, saute 5 minutes.
  • Pour the egg mixture into the pan and top with the potato (DO NOT STIR!).
  • Cover, reduce the heat to medium-low.
  • Cook for 8 minutes or until the center is set.
  • Spread the pesto over the top and slide out of the pan after loosening with a spatula.
  • Cut in  half and serve.

Recipe and image from Cooking Light.

What are you waiting for….Get dinner on the table!


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