How to Make Pesto Scrambled Eggs

Ingredients

• 2 large Eggs (room temperature)
• 2 tablespoons Extra Virgin Olive Oil (for sautéing)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)
• 0.25 cup Parmesan Cheese (shredded)
• 1 tablespoon Store‑bought Pesto (any basil pesto; can be homemade)

Instructions

1. Gather and Prep Ingredients

   Crack the two eggs into a small bowl, add a pinch of salt and pepper, and set aside. Measure 1/4 cup shredded Parmesan, 2 tbsp olive oil, and 1 tbsp pesto.

   Time: PT2M

2. Heat Pan and Add Oil

   Place the sauté pan over medium heat and add the 2 tbsp olive oil. Let the oil heat until it shimmers, about 30 seconds.

   Time: PT1M

   Temperature: Medium heat

3. Melt Parmesan

   Sprinkle the shredded Parmesan into the hot oil and stir for about 30 seconds until it begins to melt and become fragrant.

   Time: PT1M

   Temperature: Medium heat

4. Add Eggs and Begin Scrambling

   Pour the beaten eggs into the pan, letting them sit for a few seconds, then gently stir with a fork or spatula, moving the set edges toward the center.

   Time: PT2M

   Temperature: Medium heat

5. Incorporate Pesto

   When the eggs are about half‑set, add the tablespoon of pesto. Fold it in gently, continuing to scramble until the eggs are just cooked through but still soft and creamy.

   Time: PT1M

   Temperature: Medium heat

6. Serve

   Transfer the pesto scrambled eggs to a plate, garnish with a little extra Parmesan if desired, and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

570

Protein

24g

Carbohydrates

5g

Fat

45g

Fiber

1g