Baked Pesto and Potato Omelet

• 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

1. Peel the potatoes, and cut into 1-inch chunks.
2. Cook in salted boiling water until tender but not mushy.
3. (If you have a pressure cooker, you can also cook unpeeled whole potatoes for 10 minutes under pressure and let the pressure drop naturally.
4. Peel and cut into chunks.
5. ).
6. In the meantime, heat olive oil in a frying pan and saute onion and mushrooms slices.
7. Season with salt and pepper.
8. Preheat the oven to 400F/200C degrees.
9. Spray oil in an 8 x 8-inch square pan.
10. Place potatoes on the bottom of the pan and add sauteed onion and mushroom slices on top of the potatoes.
11. Spread pesto evenly on top.
12. In a bowl, beat eggs.
13. Add cream, salt and pepper and mix.
14. Pour into the pan.
15. Bake in the oven for about 25 minutes until the surface is lightly browned.
16. Infuse love and serve!

potatoes, olive oil, onion, mushroom, pesto sauce, eggs, heavy cream, salt, oil

Taken from www.food.com/recipe/baked-pesto-and-potato-omelet-507986 (may not work)