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!).
- 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
- Heat olive oil in a small skillet.
- Add the tomatoes and mushrooms.
- Cook until mushrooms start to brown.
- Remove from skillet and plate.
- Wipe out skillet (or use another small pan) and spray with non-stick cooking spray.
- Whisk egg whites with a fork, add to pan and scramble.
- When eggs are almost set, add pesto and combine well.
- Remove eggs from skillet and plate over vegetables.
- Season with pepper.