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.  🙂



  • 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)


  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!


  • 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 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. 🙂


Super Easy Tofu Salad

I want to share this super easy vegetarian dish I brought to a gathering three weekends ago.  It was a very light, refreshing, and flavorful salad and everyone liked it.  This salad is also great with spinach or Romaine lettuce, dried cherries and cheese.



  • 2 (14 oz.) firm tofu, cubed in bite pieces
  • yellow and red cherry or grape tomatoes
  • 3/4 cup prepared pesto sauce
  • fresh basil leaves, coarsely chopped
  • salt and pepper to taste

Combine all ingredients in a bowl and toss to incorporate.    I told you it’s super easy.  Enjoy. 🙂


© (2014-2015)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Tomato Pesto Spaghetti with Fresh Garlic Bread

Tomato Pesto Spaghetti with Fresh Garlic Bread

We all opted for some comfort food for dinner.  What could be any simpler than spaghetti?  It’s quick and not so complicated and everyone can do it. Right?

This spaghetti dish I made is not the traditional spaghetti most people make.  It requires  extra steps, but it’s worth the effort because it was well seasoned and we all enjoyed it.

The complement?  The garlic bread. I don’t like to buy frozen garlic bread because they put too much butter on it.  I can’t really enjoy it when it’s dripping with oil.  The other frozen garlic breads are soggy in the middle and crispy around the edges after you bake them.

I seldom bake bread.  So, I purchased freshly baked bread at a local grocery store and made my own garlic bread with only two ingredients or three if I want cheesy garlic bread. 🙂

I was trying to compare fresh garlic vs. garlic seasoning and butter vs. olive oil when making garlic bread to find out which one would taste better.  I made one with butter and garlic and herbs seasoning,  and the other with fresh garlic and herbs seasoning lightly drizzled with olive oil.  The favorite?  It was tied.  My husband and I liked the fresh garlic bread with herbs seasoning drizzled with olive oil and the children preferred the butter with garlic and herbs seasoning.  🙂

Gather all ingredients.



  • 1/2 box of spaghetti noodles
  • 3/4 cup pre-made pesto sauce
  • 1 can (14.5 oz.) diced tomatoes or tomato sauce
  • 1 teaspoon salt
  • 1 lb. lean ground beef
  • 1/4 cup diced onions
  • 2 cloves garlic, diced
  • parmesan cheese
  • fresh basil strips
  • 1 teaspoon olive oil

Pour the can of diced tomatoes in a food processor.


Pulse 30 times or less if you desire a chunky consistency.  Transfer in a bowl.


Add the premade pesto sauce and salt.  Whisk to mix well.  Set aside.


Cook the spaghetti noodles 2 minutes less than the required cooking directions on the package and without adding the salt.  Set aside.  Heat a skillet in medium heat and add a teaspoon of olive oil when hot.  Add the ground beef and stir-fry until it turns brown.


Add the garlic and onions.  Stir-fry until translucent.


Add the pesto mixture in the skillet with the ground beef.  Stir and cover.  Let it simmer in very low heat for 8-10 minutes.*


Add the cooked spaghetti in the skillet and stir until the spaghetti noodles are well coated with the sauce.  Cover and let it simmer for about 3 minutes for the noodles to absorb the flavor.


Add the fresh basil strips and parmesan cheese.


Serve in a pasta bowl with garlic bread.  You can also drizzle the spaghetti with a little bit of pesto sauce on top if you desire.


How to make garlic bread:


  • 2 Ciabata rolls or Torta rolls, cut in half
  • Herbs and garlic seasoning
  • Finely diced fresh garlic
  • butter or olive oil.



Cut the bread rolls in half.  Brush with butter or drizzle with olive oil.  Sprinkle with herbs and garlic seasoning or fresh garlic.  If you want cheesy garlic bread, you can add the cheese.  Bake in the toaster oven for 350 degrees for 10 minutes or until bread turn lightly brown.


Serve with the spaghetti.  Bon Appetit!

Image*Note:  Cooking time varies depending on the heat of your stove.


© (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.