Baked Pesto And Potato Omelet

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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!