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Potato, Mushroom and Pesto Omelet




Source of Recipe


Cooking Light-9/02






List of Ingredients



• 4 large egg whites
  
• 1 large egg
  
• 1/8 teaspoon salt
  
• 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
  






Instructions



1. Combine first 4 ingredients in a medium bowl, stirring with a whisk.
   
2. Heat a snall nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and bell pepper; saute 5 minutes. Pour mixture into pan; top with potato (do not stir). Cover, reduce meat to medium-low, and cook 8 minutes or until center is set.
   
   
3. Spread Classic Pesto over omelet. Loosen omelet with a spatula, and cut in half. Slide omelet halves onto plates.
   
4. Servings: 2
   
5. 146 cal, 5.9g fat, 12.7g pro, 10.8g carb, 1.7g fiber, 112mg chol, 1.7mg iron, 345mg sod, 56mg calc.