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    You are in: Home / Recipes / Baked Pesto and Potato Omelet Recipe
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    Baked Pesto and Potato Omelet

    1/1 Photo of Baked Pesto and Potato Omelet

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    InnerHarmonyNutrition's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 medium potatoes (or 2 medium sweet potatoes)
    • 1 tablespoon olive oil
    • 1/2 large onion, sliced
    • 1/2 cup mushroom, sliced
    • 2/3 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

    Directions:

    1. 1
      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.).
    2. 2
      In the meantime, heat olive oil in a frying pan and sauté onion and mushrooms slices. Season with salt and pepper.
    3. 3
      Preheat the oven to 400°F/200°C degrees.
    4. 4
      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.
    5. 5
      In a bowl, beat eggs. Add cream, salt and pepper and mix. Pour into the pan.
    6. 6
      Bake in the oven for about 25 minutes until the surface is lightly browned.
    7. 7
      Infuse love and serve!

    Ratings & Reviews:

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    Nutritional Facts for Baked Pesto and Potato Omelet

    Serving Size: 1 (163 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 164.4
     
    Calories from Fat 58
    35%
    Total Fat 6.4 g
    9%
    Saturated Fat 1.9 g
    9%
    Cholesterol 127.4 mg
    42%
    Sodium 55.5 mg
    2%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 2.6 g
    10%
    Sugars 1.6 g
    6%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    pesto sauce

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