How to Make Pesto Scrambled Eggs

Heat a saute pan over medium heat and add 2 tablespoons of extra virgin olive oil.

Whisk 2 eggs with a fork in a bowl.

Add about 1/4 cup of shredded parmesan cheese to the eggs and mix.

Season the egg mixture with salt and pepper to taste.

Pour the egg and cheese mixture into the hot pan with olive oil.

As the eggs begin to cook, move the cooked egg off to the side to allow the raw eggs to flow to the bottom.

Tilt the pan slightly to help the raw eggs cook evenly.

Once the eggs are almost done, add about 1 heaping tablespoon of store-bought pesto and mix it into the eggs.

Continue to break up the eggs and mix until everything is combined and bubbly.

Equipment Needed

Spice Level:

Dietary

Allergens