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Horizontal photo of Pesto Infused Egg White Skillet served in white dish. Dish sits on top of wooden board. Kitchen towel, tomato, fresh basil, mushrooms, and rye toast also sit in photo.
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Pesto Infused Egg White Skillet

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.
Course Breakfast
Cuisine American, Italian
Servings 1
Author Jessica

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.