Pesto Scrambled Eggs with Fresh Ricotta

Ingredients

• 1 cup Fresh Basil Leaves (packed, washed and dried)
• 1/4 cup Pine Nuts (lightly toasted for extra flavor)
• 2 cloves Garlic (peeled)
• 1/2 teaspoon Kosher Salt (adjust to taste)
• 1/4 teaspoon Freshly Ground Black Pepper (to taste)
• 1/3 cup Extra Virgin Olive Oil (added slowly while processing)
• 2 Large Eggs (room temperature)
• 2 tablespoons Fresh Ricotta Cheese (soft, creamy)
• 1 teaspoon Butter (for the pan, optional)

Instructions

1. Prep Garlic and Salt

   Place the peeled garlic cloves and ½ tsp kosher salt into the food processor. Pulse until a coarse paste forms.

   Time: PT2M

2. Add Pine Nuts and Pepper

   Add the toasted pine nuts and ¼ tsp freshly ground black pepper to the processor. Pulse until the mixture is roughly uniform.

   Time: PT2M

3. Incorporate Basil and Oil

   Add the packed basil leaves. With the processor running on low, drizzle in the olive oil slowly until the pesto reaches a smooth, pourable consistency.

   Time: PT2M

4. Taste and Adjust

   Stop the processor, scrape a small spoonful, and taste. Add a pinch more salt or pepper if desired, then give it one quick pulse.

   Time: PT1M

5. Whisk Eggs with Ricotta

   Crack the eggs into a mixing bowl, add a pinch of salt, and whisk together with the ricotta cheese until just combined.

   Time: PT2M

6. Cook Scrambled Eggs

   Heat the non‑stick skillet over low heat, melt the butter, then pour in the egg‑ricotta mixture. Gently stir with a silicone spatula, pushing the eggs from the edges toward the center, until they are just set but still glossy and slightly runny.

   Time: PT5M

   Temperature: low

7. Plate and Finish

   Slide the scrambled eggs onto a plate, then dollop or drizzle the fresh pesto over the top. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

5 g

Fat

22 g

Fiber

1 g