Pesto Infused Egg White Skillet

September 14, 2012

This Pesto Infused Egg White Skillet recipe is restaurant worthy without having to leave home! It’s a delicious and perfectly healthy way to start the day!

Pesto Infused Egg White Skillet

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 is cozy and comfortable, with fireplaces, free wi-fi, a coffee bar, and a great reward program (like a free meal for your birthday – lobster included!).  They have outdoor seating in the Summer and a fireplace indoors to get cozy during 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 a basil pesto, 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 that I enjoy so much that I knew I’d want to recreate it at home. 

I did things a little differently with my version of this dish.  I left out the onions, my avocado wasn’t ripe yet so that was omitted, as well.  Instead of traditional basil pesto, I used my kale and sundried tomato pesto (so good in this dish!).

Pesto Infused Skillet

Pesto Infused Egg White Skillet


  • 3 egg whites
  • 2 small plum tomatoes, chopped
  • 1/2 cup baby bella mushrooms, chopped
  • 1 tbsp. jarred basil pesto
  • 1 tbsp. olive oil
  • Non-stick cooking spray
  • Freshly cracked black pepper, to taste


  1. Heat olive oil in a small skillet.
  2. Add the tomatoes and mushrooms.
  3. Cook until mushrooms start to brown.
  4. Remove from skillet and plate.
  5. Wipe out skillet (or use another small pan) and spray with non-stick cooking spray.
  6. Whisk egg whites with a fork, add to pan and scramble.
  7. When eggs are almost set, add pesto and combine well.
  8. Remove eggs from skillet and plate over vegetables.
  9. Season with pepper.
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Pesto Infused Egg White Skillet

What’s your favorite breakfast/brunch spot?

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