Baked Pesto and Potato Omelet

"If you have pre-diabetes/diabetes or try to keep your blood sugar levels low in order to lose fat/weight, please use sweet potatoes instead of white potatoes because sweet potatoes can help stabilize blood sugar levels and lower insulin resistance. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com."
 
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photo by InnerHarmonyNutriti photo by InnerHarmonyNutriti
photo by InnerHarmonyNutriti
Ready In:
1hr
Ingredients:
9
Serves:
6
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ingredients

  • 3 medium potatoes (or 2 medium sweet potatoes)
  • 1 tablespoon olive oil
  • 12 large onion, sliced
  • 12 cup mushroom, sliced
  • 23 cup pesto sauce (homemade or store-bought)
  • 4 large eggs
  • 1 tablespoon heavy cream, half & half or 1 tablespoon vegan creamer
  • salt and pepper, to taste
  • oil, for spraying the pan
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directions

  • Peel the potatoes, and cut into 1-inch chunks. Cook in salted boiling water until tender but not mushy. (If you have a pressure cooker, you can also cook unpeeled whole potatoes for 10 minutes under pressure and let the pressure drop naturally. Peel and cut into chunks.).
  • In the meantime, heat olive oil in a frying pan and sauté onion and mushrooms slices. Season with salt and pepper.
  • Preheat the oven to 400°F/200°C degrees.
  • Spray oil in an 8 x 8-inch square pan. Place potatoes on the bottom of the pan and add sautéed onion and mushroom slices on top of the potatoes. Spread pesto evenly on top.
  • In a bowl, beat eggs. Add cream, salt and pepper and mix. Pour into the pan.
  • Bake in the oven for about 25 minutes until the surface is lightly browned.
  • Infuse love and serve!

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