I had fixed pesto pasta earlier in the week and had some extra pesto to use up, so why not mix it in with my eggs and veggies to bring some additional flavor to my breakfast plate?! Incidentally, pesto is very easy to make if you have an abundance of fresh basil. Watch for my recipe this summer when the garden is blooming! What you'll need: just eggs, zucchini and pestoFirst chop of you zucchini. If they're larger, you may want to cut in half as well. Mushrooms would be a great addition here too, I just don't have any this morning. Melt a little butter or heat up your favorite oil (coconut or olive would work well here too) on the griddle or frying pan. Scramble your eggs well. You want all of the whites and yolk incorporated and beginning to get frothy. Let the zucchini get a bit of color and then flip them. Because I am using a flat griddle, I arrange my veggies in a ring to prevent the eggs from spreading too much. Stay with the eggs folding and flipping them on a medium heat so as not to let them brown. When the eggs are just about set, fold in a healthy spoonful of pesto. Fold the pesto through without breaking up the nice smooth eggs too much. Slide onto a plate and enjoy!
1 Comment
Deborah Bonnell
5/14/2016 03:46:40 pm
Looks delicious, Kelly! I'm going to try it :-)
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Author: KellyI love to cook and care for the people I love! Categories
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