Start your day in a really delicious way with this easy, restaurant inspired Pesto Infused Egg White Skillet. It's made in one pan with a tomato, mushroom, onion, and avocado mixture topped with pesto infused scrambled egg whites.
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It's been a while since I've been to one of my most favorite breakfast and brunch spots, The Turning Point. The Turning Point has an excellent breakfast and lunch menu and a variety of teas, coffees, and specialty drinks. The eatery has free wi-fi, a coffee bar, and a great reward program (like a free meal for your birthday - lobster included!). They also have outdoor seating in the summer and a cozy and comfortable indoor dining room with a fireplace for those cooler months.
While I try to order something different on their menu every time I visit, I have a few favorites that I continue to order like their Pesto Infusion Skillet. The skillet is made with egg whites infused with basil pesto and placed on top of a delicious medley of chopped avocado, tomato, onions, and mushrooms. The skillet is served with a side of fresh fruit and toast. It's a dish I enjoy so much that I knew wanted to recreate it at home.
Not only is this egg skillet delicious, it's a great way to start the day! It's full of protein, fresh flavors, and keeps you feeling satisfied! And even though the dining out experience allows someone else to cook for a change, this skillet is really easy to make. Just sauté, scramble, and serve!
Pesto Infused Egg White Skillet
One pan is all you need to get this recipe done! First, sauté the veggies, then scramble the egg whites. Once the skillet is cooked and put together, serve it with a slice (or two) of toasted rye bread on the side.
To start this egg white skillet, we're going to add olive oil to a small skillet. Then, add the onions and mushrooms. Allow them to cook and soften. Then, add the tomatoes to the skillet.
Remove the mixture from the skillet. Stir in the avocado and plate.
Next, wipe out the skillet and add a drizzle of olive oil. Add the egg whites and scramble. Once the eggs are almost set, stir in the pesto.
Remove the eggs from the skillet and add on top of the mushroom and tomato mixture. Season with salt and pepper and serve immediately.
Pesto Infused Egg White Skillet
Ingredients
- 1 tbsp. + more olive oil
- 1/4 cup red onion chopped
- 1/2 cup baby bella mushrooms chopped
- 1 small tomato chopped
- 1/2 an avocado chopped
- 3 egg whites lightly beaten
- 1/2 tbsp. jarred basil pesto
- Salt and pepper to taste
Instructions
- Heat olive oil in a small skillet over medium-low heat.
- Add mushrooms and onion. Cook until they soften. Then, stir in the tomatoes.
- Remove mixture from skillet and stir in avocado. Plate.
- Wipe out skillet and drizzle a little more olive oil. Add egg whites.
- Scramble egg whites and once they're almost set, stir in the pesto.
- Remove eggs from skillet and plate over mushroom mixture. Season with salt and pepper.
- Serve immediately with rye toast, if desired.
Want to mix things up a bit? Instead of using traditional basil pesto, try using my Kale and Sundried Tomato Pesto recipe instead! It's also really good in this dish
Did you make this Pesto Infused Egg White Skillet recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
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