Open-Faced Egg White Omelet with Quinoa

Hello!  I hope everyone had a nice weekend.  Can you believe we are having a snow storm again?  There’s at least four to five inches on the ground and up to ten inches by tomorrow morning.  I guess we are going to be snowed in again, which means I get to sleep in.  Yay!  🙂

Anyway, I just want to share with you one of my comfort foods for breakfast.  It’s open face egg white omelet with turmeric quinoa, avocado, tomatoes, fresh basil, fresh mozzarella cheese, and pesto.  It’s refreshing and so tasty!

My morning schedule is pretty hectic.  I only get to eat my breakfast when my hubby is off to work and my children are off to school.  When I’m a little hungry and I have the appetite for a hearty meal, this is it.  I get my protein from the egg whites and quinoa, monounsaturated fat from the avocado and olive oil (pesto), fiber from avocado, tomato and basil (at least 4-5 grams of fiber).  A more complete and lighter breakfast compared to a doughnut or a large muffin in my opinion.  I love pesto.  I gotta have it to complete my day.  🙂

Ingredients:

• 3 egg whites, scrambled
• 1 tablespoon olive oil
• 1 tablespoonful prepared pesto sauce
• 3 cherry tomatoes, sliced
• 2 tablespoonful cooked turmeric quinoa
• 1/8 cup cubed fresh mozzarella cheese
• flesh of 1/4 ripe avocado, cubed
• chopped fresh basil for garnish (a must)

Directions:

1. Heat a small (individual serving) non-stick skillet over medium-low  heat and coat with oil when hot.
2. Add the egg whites and stir then leave it alone; allowing it to cook.
3. Tilt the skillet and lift the edge to let the uncooked egg whites flow to the bottom of the pan. Let cook.
4. Place in order by spreading the pesto first then add the quinoa, mozzarella cheese, avocado, tomatoes and fresh basil on top of the egg whites* (See note).
5. Carefully, lift with a spatula and slightly tilt the skillet to let the omelet slide right onto a plate.
6. Serve warm.  Enjoy!

*Notes:

• Three egg whites may sound a lot, but it’s actually only 51 calories, 10.79 g of protein, 0.72 g of carbs, 0.17 g fat.   No guilt there. You can check fatsecret.com to verify.
• For easier removal of the omelet from the pan, you can go ahead and transfer the egg whites on a plate before adding all the toppings since they don’t need to be cooked.  Either way, it’s the same process.  You’re adding the toppings on top of the omelet either  it’s in the skillet or a plate.
• You can flip the egg whites if you prefer to cook it that way or  you can follow the instructions above.
• The pesto is enough to flavor the omelet so you don’t need to add salt.  However, you may add black pepper if you prefer.
• The leftover avocado makes a great addition to a salad or a protein shake for lunch or makes a great salsa.
• A great alternative is you can boil the eggs and discard the yolks and place all the toppings on the plate and enjoy it this way if your prefer.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  You can look forward for more original recipes.  Please be kind and provide a link back to source if you plan to use or share any of my recipes.  Thank you and have a wonderful week. 🙂

A.B.