Baked Pesto and Potato Omelet

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Baked Pesto and Potato Omelet

This is a good way to use up pesto that you have in your refrigerator. 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.


3 medium potatoes (or 2 medium sweet potatoes)
1 Tbsp olive oil
1/2 large onion, sliced
1/2 cup mushrooms, sliced
2/3 cup pesto (homemade or store-bought)
4 large eggs
1 Tbsp heavy cream, half & half, or vegan creamer
Salt and pepper, to taste
Oil for spraying the pan


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

Servings: 6