Pesto Scrambled Eggs

Pesto Scrambled Eggs

47 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
SOPHIAWADE
Recipe by  SOPHIAWADE

“What more can I say ... it's delicious (might not sound it, but it is) ... try it! Serve on toast if you want.”

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Ingredients

Adjust Servings

Original recipe yields 1 serving

Directions

  1. Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.

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Reviews (47)

Rate This Recipe
MOLLE888
61

MOLLE888

This recipe has the right idea, however cheddar cheese doens't go with pesto whatsoever. I used Feta cheese and found it to be much more appealing. Feta, scrambled eggs and pesto... couldn't be better... Cheddar? Never.

QUASINAUGHT
28

QUASINAUGHT

This was amazing. The pesto goes so well with the eggs. Instead of chedder I used parmesan. I added chopped tomatoes also. I can't wait to make again. This was the best scrambled eggs I have ever had.

Mochi Puffs
25

Mochi Puffs

I wasn't sure about the amount of cheese in the recipe, it sounded like a lot, but it was great! Instead of the oil, I used an olive oil cooking spray.

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Nutrition

Amount Per Serving (1 total)

  • Calories
  • 319 cal
  • 16%
  • Fat
  • 29.1 g
  • 45%
  • Carbs
  • 0.9 g
  • < 1%
  • Protein
  • 13.8 g
  • 28%
  • Cholesterol
  • 242 mg
  • 81%
  • Sodium
  • 847 mg
  • 34%

Based on a 2,000 calorie diet

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