SCRAMBLED EGGS and PESTO
SCRAMBLED EGGS and PESTO

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Loved the pesto and eggs together! To sneak some veggies in for my son, I cooked some onion, chopped zucchini and diced tomato in oil first. Beat eggs with salt, pepper and, if using, Parmesan cheese.

Alright, don’t linger, let’s task this scrambled eggs and pesto menu with 13 components which are absolutely easy to acquire, and we have to process them at the very least through 5 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements for SCRAMBLED EGGS and PESTO:
  1. Take 1/2 of avocado, sliced
  2. You need 4 eggs or 1 cup silken tofu
  3. Need 3 tsp of moroccan seasoning
  4. Provide 1 tbsp for oat milk
  5. Take for salt n pepper
  6. Give pesto
  7. Make ready 1/4 of avocado, diced
  8. Get 1 bunch basil
  9. Provide 2 - garlic cloves, diced
  10. Take 1 cup olive oil
  11. Take 2 tbsp - pine nuts
  12. Provide 1/4 cup - parmesan cheese, grated (optional)
  13. Take 2 tbsp - lemon juice

Crack the eggs into the mixing bowl. Whisk well using the fork or wire whisk. Stir in the cheese and a dash of pepper. Tilt the pan and move the solidified.

SCRAMBLED EGGS and PESTO start cooking:
  1. In a food processor, process the pesto ingredients until smooth, add more olive oil if to thick.
  2. Place into a clean container and store in the fridge.
  3. In a bowl, mix the eggs(tofu), milk and seasoning.
  4. In a fry pan, on medium heat. Pour in the egg mixture. Allow to set slightly then stir again, continue until eggs are cooked through (makes a mix of scramble eggs and omelette).
  5. Once cooked, place onto a plate. Allow to cool slightly. Then spoon over the pesto and avocado. Season to taste.

Although the goat cheese scrambled eggs are obviously the most important, there is lots more going on in our house this week. Pesto Veggies: Chop the kale into fine, small pieces. Soak the sun dried tomatoes in water for a few minutes to soften if they were not packed in oil. Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed You may unsubscribe at any time.

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