Pesto Scrambled Eggs 

A simple yet flavor-packed breakfast, Pesto Scrambled Eggs bring together creamy eggs, melted cheddar, and a touch of pesto for an herbaceous twist. Ready in about 10 minutes, it’s perfect for a solo meal or a quick brunch. The cheese adds richness, while stirring in pesto at the end gives a fresh punch without overpowering the eggs. Whether on toast or eaten straight from the pan, this dish elevates your morning with minimal effort.

Ingredients

• 1 large egg, lightly beaten
  
  

• ¼ cup shredded Cheddar cheese
  
  

• ½ teaspoon prepared pesto sauce
  
  

• 1 tablespoon vegetable oil
  
  

• Salt and pepper, to taste
  
  

Directions

1. In a small bowl, whisk together the beaten egg, shredded Cheddar, salt, and pepper until well combined.
   
   

2. Heat the vegetable oil in a skillet over medium heat.
   
   

3. Pour in the egg‑cheese mixture and cook, stirring gently, until eggs are just set (about 3–5 minutes).
   
   

4. Remove from heat and immediately stir in the pesto until evenly distributed.
   
   

5. Serve warm, with toast or as desired.
   
   

Nutrients (Per Serving)

• Calories: 319 kcal
  
  

• Total Fat: 29 g
  
  

• Carbohydrates: 1 g
  
  

• Protein: 14 g