How to Make Pesto Scrambled Eggs

Ingredients

• 2 large Eggs (room temperature)
• 2 tablespoons Extra Virgin Olive Oil (for sautéing; olive oil complements the pesto)
• a pinch Salt (to taste)
• a pinch Black Pepper (freshly ground)
• 0.25 cup Parmesan Cheese (shredded; freshly grated gives best flavor)
• 1 tablespoon Store‑Bought Pesto (heaping; can use homemade pesto if preferred)

Instructions

1. Heat the pan and add oil

   Place the saute pan over medium heat and add 2 Tbsp extra virgin olive oil. Let the oil heat for about 30 seconds until it shimmers.

   Time: PT1M

   Temperature: medium heat

2. Whisk eggs and season

   In a small bowl, whisk the 2 eggs with a fork. Stir in the shredded Parmesan, a pinch of salt, and a pinch of black pepper.

   Time: PT1M

3. Pour egg mixture into pan

   Pour the seasoned egg mixture into the hot pan, spreading it evenly.

   Time: PT30S

4. Begin scrambling

   As the edges start to set, gently push the cooked portions toward the center with the spatula, tilting the pan to let the uncooked liquid flow to the edges. Continue for about 2 minutes until the eggs are mostly set but still slightly runny.

   Time: PT2M

5. Add pesto and finish

   Add a heaping tablespoon of pesto to the pan. Fold it into the eggs, breaking up any large curds, and cook for another minute until the eggs are fully set and the pesto is evenly distributed.

   Time: PT1M

6. Serve

   Remove the pan from heat, transfer the pesto scrambled eggs to a plate, and enjoy immediately.

   Time: PT30S

Nutrition Facts

Calories

570

Protein

21 g

Carbohydrates

5 g

Fat

45 g

Fiber

1 g