Ingredients
-
3
-
1
-
1/2
-
1/2
-
2/3
-
4
-
1
-
-
-
-
-
-
-
-
Directions
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 , 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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Steps
|
1
Done
|
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
Done
|
in the Meantime, Heat Olive Oil in a Frying Pan and Saut Onion and Mushrooms Slices. Season With Salt and Pepper. |
|
3
Done
|
Preheat the Oven to 400f/200c Degrees. |
|
4
Done
|
Spray Oil in an 8 X 8-Inch Square Pan. Place Potatoes on the Bottom of the Pan and Add Sauted Onion and Mushroom Slices on Top of the Potatoes. Spread Pesto Evenly on Top. |
|
5
Done
|
in a Bowl, Beat Eggs. Add Cream, Salt and Pepper and Mix. Pour Into the Pan. |
|
6
Done
|
Bake in the Oven For About 25 Minutes Until the Surface Is Lightly Browned. |
|
7
Done
|
Infuse Love and Serve! |
